Best Fruity Tutti Turkey Brine Recipes
THE BEST TURKEY BRINE
This is our go-to brine for turkey. It's simple, flavorful and most importantly leaves you with a succulent, juicy, perfectly-seasoned bird. It's also perfect for chicken, pork chops, Cornish game hens - you name it. While we like the combination of thyme and sage, you can also use other hearty herbs such as rosemary, oregano or marjoram.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. Stir until the salt and sugar are fully dissolved, about 1 minute. Remove from the heat and add the peppercorns, thyme, sage and lemon strips. Let steep and cool to room temperature.
- Pour the brine into a large stockpot or bucket and add 3 quarts cold water. Remove the neck and giblets (reserve for gravy) from the turkey and put it into the brine, pushing it down to cover. Refrigerate for 24 hours.
- Remove the turkey from the brine; rinse and pat dry. Cook according to your favorite method.
CITRUS TURKEY BRINE
This citrus turkey brine offers tangy flavor but also acts to tenderize the meat of the poultry. Treat your taste buds with this tantalizing recipe.
Provided by Derrick Riches
Categories Entree Ingredient
Time 1h15m
Yield 16
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Bring 4 cups of water to a low boil in a large saucepan. Add the salt and sugar and stir until they are completely dissolved.
- Cut the lemon, lime, and orange into 8 pieces each.
- Add the lemon, lime, orange, onion, garlic, bay leaves, and thyme to the saucepan. Reduce the heat to low and cover. Let simmer for 30 minutes.
- Pour this mixture into a large pot. Add the remaining water (cold) and refrigerate the brine until it is completely cooled.
- If using a frozen turkey, it must be completely defrosted before brining. Place the poultry and brine in a large plastic container. The poultry should be fully surrounded by the brine. Keep the turkey refrigerated throughout the brining time. Brine for 1 hour per pound. Do not brine for more than 24 hours. Thoroughly rinse all the brine from the turkey before cooking. Otherwise, there will be a salty flavor to the turkey.
Nutrition Facts : Calories 99 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 5680 mg, Sugar 19 g, Fat 0 g, ServingSize 1 gallon (16 servings), UnsaturatedFat 0 g
CITRUS TURKEY BRINE
A great citrus brine recipe. This will leave your Turkey very moist. You could also use it on other poultry in smaller amounts.
Provided by MPRADO
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 15
Number Of Ingredients 9
Steps:
- Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.3 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 6239.2 mg, Sugar 0.3 g
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