Turkey Brine and Turkey Tips and Tricks
The turkey should be the star of your Thanksgiving meal. There is certain steps that should be taken ahead of time to make sure that your turkey is juicy and delicious! There is nothing worse than having a dry turkey on your table for Thanksgiving.
5th Grab a large container big enough to hold your turkey and brine mixture or a ice chest works great too! You will need a large poultry bag if you are putting it in your fridge.
Turkey Brine and Turkey Tips and Tricks
The turkey should be the star of your Thanksgiving meal. There is certain steps that should be taken ahead of time to make sure that your turkey is juicy and delicious! There is nothing worse than having a dry turkey on your table for Thanksgiving.
Ingredients
- 1 1/2 cups Apple Cider
- 1 gallon cold filter water
- 2 Tablespoons Fresh Rosemary leaves
- 3 cloves garlic
- 1 cup kosher salt
- 1 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1 Tablespoon peppercorns
- 3 whole bay leaves
- 3 oranges (you will only be using the peels)
Instructions
- Peel the rosemary from the steam and dice a few of them to get the oils from the leaves. Carefully cut the top and bottom off of each orange and then slice of the peel in sections Add all ingredients to a large saucepan and bring to a boil for 5 minutes then cool. Then you are ready to submerge your turkey. Make sure you submerge it fully. Wether you put it in a large poultry bag or in a cooler. Meat should be kept below 40 degrees F at all time. You can store it in a cooler and use bags of ice to keep the turkey cool. Half way through your brining time flip the bag over to make sure that your turkey is evenly brined. Try to avoid over brining your turkey so that your turkey does not get mushy.
- Remove turkey from the brine and bake your turkey according to the directions on the back of the package. Or if you like smoke it, roast it or fry it! I will admit we usually do a fried turkey and a baked turkey! Then serve!
Peel the rosemary from the steam and dice a few of them to get the oils from the leaves. Carefully cut the top and bottom off of each orange and then slice of the peel in sections Add all ingredients to a large saucepan and bring to a boil for 5 minutes then cool. Then you are ready to submerge your turkey. Make sure you submerge it fully. Wether you put it in a large poultry bag or in a cooler. Meat should be kept below 40 degrees F at all time. You can store it in a cooler and use bags of ice to keep the turkey cool. Half way through your brining time flip the bag over to make sure that your turkey is evenly brined. Try to avoid over brining your turkey so that your turkey does not get mushy.
Note: This post is about turkey prep and not the process of cooking your turkey. You can find great cooking tips HERE. Below is a picture of a fried turkey!
Also Shady Brook Farms and Honeysuckle White Turkey has a Hotline # 1-800-810-6325 that will give you great information on how to select, prepare, cook, and carve your turkey for the holidays! They are there Monday-Friday from 8:00 am to 5:00 pm CT and 6:00 am to Noon on Thanksgiving Day! Or contact them at their website 700reasons.com and click on the “Contact Us” link!