Matt's Fried Turkey Brine Recipe

Prep Time::10 mins

Cook Time::5 mins

Additional Time:: 4 hrs

Total Time:: 4 hrs 15 mins

Servings::16

Yield::2 gallons

Ingredients

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Original recipe (1X) yields 16 servings

1 gallon vegetable broth

1 cup kosher salt

½ cup light brown sugar

1 tablespoon black peppercorns

1 ½ teaspoons whole allspice berries

1 ½ teaspoons chopped candied ginger

1 gallon water with ice chunks

1 medium red apple, cored and sliced

½ medium onion, sliced

1 (3 inch) cinnamon stick

4 sprigs fresh rosemary

6 leaves fresh sage

1 cup water

Directions

Gather all ingredients.

Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.

Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.

Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.

To Use:

Pour brine into a large, food-grade plastic bucket. Place a thawed 16-pound turkey, breast-side down, in the brine and weigh it down to ensure it's fully immersed. Cover and refrigerate for 8 to 16 hours, turning the bird once halfway through brining. Keep brine at or below 40 degrees F (4 degrees C) during the process.

Remove turkey from the brine and make sure it's fully patted dry before following your favorite deep-fried turkey recipe.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

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