Turkey Brine

Many steps go into cooking the perfect Thanksgiving turkey; the first one is allowing the turkey to set in a brine for 24/48 hours. During the brining process, the turkey will absorb extra moisture, helping it stay juicy, it will absorb the brine’s flavor. Seasoning the bird and adding salt will help tenderize it. So what I’m trying to say is don’t skip this step; it’s important!!

Turkey Brine:

5 Lt Water

3 cups Apple Juice

3 Tbs Peppercorn

1 1/2 cup Brown Sugar

1 1/2 cup Kosher Salt

2 Tbs Mrs.Dash

5 Bay Leaves

2 Tbs Old Bay Seasoning

1 cloves garlic smashed

2 sprigs Rosemary

1 Onions sliced

I like to prep my brine in these big industrial buckets. I’m always surprised how handy these are. One of the perks of living in a cooler fall climate is once I’m all done, I place the lid on and place it out in the cold. There is no need to find storage space in my already jam-packed fridge.

Place the liquids in the bucket first, then add the remaining ingredients. Give it a good stir and plop that old broad in the bucket. Place the lid on and keep it cold until you are ready to use it.

When ready to cook, pull the turkey out of the brine and set it on a wire cooling rack over a sheet pan to allow the remaining liquid to drain off before cooking.

You can read my full post on how to cook a turkey here.

Good for you for taking this on. Just know if you are feeling overworked and underappreciated, I think you are a badass bitch and are doing an amazing job. You should treat yourself to a glass of wine or a few.

Cheers Babes

XOXO