Turkey Brine

Used this recipie this year. Did not realize the the effect this recipe would have on the drippings for gravy. The salt and herbs made my drippings unusable. Far too salty and the herbs destroyed the traditional gravy flavor. The turkey meat, howver, was very tender, but not worth the trade off.

I agree with the fussy-ness comment. The key ingredients are salt and sugar. Note that the ratio of salt to water is approximately a scant 1/4 cup salt to 1 quart water. If you have a bigger bird and need more brine to cover you can increase the brine using the above ratio and a bit more sugar. If you have any of the other ingredients laying around and want to add them well,.....what the heck, throw them in, I've tried everything from orange to juniper berry and can't tell the difference.

Used 2 cups of Morton's Kosher Salt for overnight brine, 18 pound farm fresh turkey, and was a tad too salty. Next time I would go down to 1 1/4 cup. Substituted regular sugar for brown and added fresh ginger cubes + peppercorns. I will use this recipe again.

citrus and apple cider go along with salt and brown sugar recipe

First time brining, added equivalent salt by weight, 1/5 recipe as I was making a breast roll. I left it in too long, 3 days and was like a ham. Follow directions for 24 hours or halve the salt. It was as salty as sliced ham. I don’t think I’ll do the herbs next time as it resembled, with its saltiness, Jimmy Dean Breakfast sausage.

I will try to rotisserie the Turkey -low heat -it's small-will let you know.

Substitute apple cider for the sugar. Add Orange peel.

Add in orange peel. Brine should be simmered (not to boil) for 10 minutes. Cooled to room temp before turkey is added.

Add a cup of Jack Daniels to this brine for a rich depth of flavor. There is no alcohol flavor in the turkey; it just gives a richer, moister flavor from the brining process, also rehydrating my frozen turkey.

Listen, all these turkey brine recipes are nonsense. The only thing that matters is the brine -- salt water and sugar. All the added tidbits are USESLESS!!! 99.99% of tasters cannot notice the 3 rosemary sprigs, the bay leaves and other tiny bits of herbs. I brined my fresh turkey breast for 22 hours and smoked it on my Green Egg at 250 degrees till internal temp was 162. By far the most moist and flavorful turkey I have ever had.

Absolutely perfect. I put the bird and this brine in an oven bag on my porch for the night. Brought it in and used the Orange and Sage recipe. One of the best Thanksgiving turkeys I’ve had. I found a smaller bird...only 9 pounds.

Adding orange peel makes it taste even better!