I love the combination of sage and citrus in this brine, though you could swap in any aromatic herbs or spices you like. The flavor they give the meat is fairly subtle, but I feel like the real impact is in the skin. A good, well-seasoned brine gives you some of the best turkey skin you’ve ever had.
The basic brine is a mixture of 4 quarts of water and 1 cup of kosher salt. I make mine by bringing 1 quart of water to a boil, dissolving the salt and then adding in the sage, citrus, and other seasonings.
Let this cool slightly, then stir in the rest of the water to bring the brine down to room temperature. Lukewarm is also fine. You just don’t want the brine to be piping hot when you pour it over the turkey.
The basic brine is a mixture of 4 quarts of water and 1 cup of kosher salt. I make mine by bringing 1 quart of water to a boil, dissolving the salt and then adding in the sage, citrus, and other seasonings.
Let this cool slightly, then stir in the rest of the water to bring the brine down to room temperature. Lukewarm is also fine. You just don’t want the brine to be piping hot when you pour it over the turkey.
Turkey Brine Recipe
Ingredients :
- 1 12- to 20-pound turkey, not kosher, saline-injected, or otherwise pre-salted
- 3 oranges
- 3 lemons
- 1/2 cup fresh sage leaves
- 2 bay leaves
- 1 tablespoon whole peppercorns
- 5 large garlic cloves, peeled and smashed
- 4 quarts water
- 1 cup kosher salt (or 3/4 cup table salt), plus more if needed
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