TURKEY BRINE INGREDIENTS RECIPES

Steps:

• Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off heat, cover and allow the brine to cool completely.  Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.  Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.  Remove the turkey from the water, pat dry, and cook according to your normal roasting method.

Steps:

• Two to three days before roasting, thaw the turkey in the refrigerator or in a cooler kept at 38° F, tops.
• To make the turkey brine: Combine the broth, salt, sugar, peppercorns, allspice, and finger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature, then refrigerate the brine.
• The eve before roasting, combine the brine and the iced water in a cooler. Place the thawed turkey (guts, neck, and whatnot removed) breast side down in the brine. Seal up the cooler and use it as an ottoman. Target bring time: 12 hours; flip the bird once about halfway through.
• On roasting day: Heat the oven to 500°F. Remove the bird from the brine and rinse inside and out. Discard brine.
• Place the bird on a roasting rack and place inside a roasting pan. Pat the bird dry (inside and out) with paper towels.
• Combine the apple, onion, cinnamon, and water in a microwave-safe bowl. Microwave on high for 5 minutes. Add to the turkey’s cavity, along with the rosemary and sage. Truss, if you like.
• Lightly coat the bird with canola oil. Roast the bird on the lowest rack of the oven for 30 minutes.
• Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350°F.
• Roast until the thermometer registers 155°F, about 2½ hours.