It’s that time of the year again for family, friends and one of the many things that brings us all together, Thanksgiving & Food!
The traditional main dish for Thanksgiving is turkey of course, and the main problem for some when it comes to making turkey is it being dry. My solution for that and any meat you tend to find dry is brine and marinating. Below I have a turkey brine recipe and it’s amazing! for those that don’t know, brine is defined as water that is saturated or strongly impregnated with salt. Something about the salt water and other ingredients that help break down and moisturize your turkey. This isn’t necessarily considered seasoning your turkey so after this step you would still have to season and prep your turkey. so here we go…
Now these measurements will have to be adjusted to fit the size of your turkey, here I have a 10lb turkey.
Large deep pot or bucket to places turkey in, water must cover turkey.
- 10-18lb Turkey.
- 2 1/2 cups Kosher salt.
- 3 Cut up oranges. (skin on)
- 4 limes, cut into wedges.
- 4 lemons, cut into wedges.
- 5 Cloves of Garlic. (cut in halves/ smashed)
- 3 Tbs Dry or fresh Thyme.
- 6 Dry basil leaves.
- 2 Cups brown sugar.
- 1/4 cup Apple Cider Vinegar.
- 2 Tbs Dry Rosemary
- 5 Cinnamon sticks.
- 12 Whole allspice.
To prep turkey be sure to rinse and clean inside of your turkey with water and a little vinegar before placing it into the brine, also wash the skin of your oranges,limes and because you’ll be squeezing them and throwing everything into your bucket/pot.
- To melt the sugar and salt add a few cups of hot water to the bottom of the bucket and stir in brown sugar and salt until they have completely dissolved.
- Squeeze orange, lemon and lime wedges into water and then add them to the bucket.
- Add thyme, basil leaves, apple cider vinegar, garlic cloves & cinnamon sticks and stir mixing everything together
- Add cold water half way in your bucket,and stir.
- Add turkey, make sure water gets inside the turkey to help weigh it down.
- Add additional cold water to cover the top of the turkey let sit for 5 hours, or over night or for two days ! the longer the better 🙂 , be sure to store in the fridge or very cold place if its to big for your fridge.
In this pic I have onions and celery in my brine, you can cut up a few to add to your brine but it’s not required.