Best Jeffs Turkey Brine Recipes
ULTIMATE TURKEY BRINE
Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'
Provided by Eric
Categories Side Dish Sauces and Condiments Recipes
Time 2h25m
Yield 30
Number Of Ingredients 8
Steps:
- Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
- Refrigerate brine until completely cooled.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g
DRY-BRINED FRIED TURKEY
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time P1DT1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Before dry brining, it is best to measure the frying vessel-to-turkey-ratio to keep the skin nice and dry. Place the turkey in the fryer with the legs pointed down and fill with water until the turkey is barely submerged. Mark where water line is at (on the outside of the vessel). Take out the turkey and proceed with the below.
- Put the salt, granulated garlic, black pepper and herbs in a food processor. Pulse until fine and uniform. Rub the inside and outside of the turkey with the spice mixture. Using your fingers, carefully separate the breast skin from the meat and rub the spice mix directly on the breast meat. Place on a wire-racked baking sheet and let it sit uncovered in the fridge for 24 hours.
- Heat the oil in a turkey fryer to 350 degrees F.
- Carefully submerge the turkey into the oil, legs down. Fry until the thickest part of the breast registers 145 degrees F-- this could take 20 to 25 minutes (the bird is so hot it will carry over and perfectly hit the recommended temp). Watch the temperature of the oil and attempt to keep it at 350 the entire time.
- Take the turkey out of the oil and let it rest for at least 20 minutes before carving.
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