Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::12
Yield::12 servings
Ingredients
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1 gallon vegetable broth
1 ½ cups sea salt
⅓ cup brown sugar
2 tablespoons black peppercorns
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
2 gallons water
½ cup apple cider vinegar
3 apples, cut into quarters
1 onion, cut into quarters
½ cup Worcestershire sauce
3 cloves garlic, peeled
Directions
Combine vegetable broth, sea salt, brown sugar, peppercorns, rosemary, sage, and thyme in a large stockpot. Bring to a boil, stirring frequently until salt and sugar dissolve. Remove from heat and let cool to room temperature.
Pour the water, broth mixture, and apple cider vinegar into a 5-gallon bucket; stir until brine is combined. Add the apples, onion, Worcestershire sauce, and garlic to the brine mixture.
Cook's Notes:
Crushed peppercorns can be substituted for whole, if desired.
Fresh rosemary, sage, and thyme can be substituted for dried.
To brine the turkey:Wash and dry the turkey; remove the innards. Place the turkey, breast down, into the brine making sure that the cavity gets filled. Seal the brining container; brine for 12 to 24 hours. Remove the turkey. Carefully drain off excess brine; pat dry. Discard excess brine. Cook as desired.
You should always roast your turkey to the recommended internal temperature, as ovens and cooking times will vary.
Editor's Notes:
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.