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Video: Brine Turkey Recipe from The Outdoors Chef

TURKEY BRINE

YIELDS 1

INGREDIENTS

Cold Water………………………………………………………………………………………………………………………… 2gal………………… 8L

Lemon – thinly sliced…………………………………………………………………………………………………………………………………. 2pc

Garlic Cloves – skin-on and smashed…………………………………………………………………………………………………………. 12pc

Fresh Bay Leaves……………………………………………………………………………………………………………………………………… 12pc

Fresh Rosemary………………………………………………………………………………………………………………………………….. 6 sprigs

Fresh Thyme………………………………………………………………………………………………………………………………………. 6 sprigs

Fresh Flat Leaf Parsley…………………………………………………………………………………………………………………………. 6 sprigs

Wildflower Honey……………………………………………………………………………………………………………………………………. 1cup

Coarse Sea Salt………………………………………………………………………………………………………………………………………. 2cups

Whole Black Peppercorns……………………………………………………………………………………………………………………….. ¼ cup

TECHNIQUE

1. Combine ingredients in a large stock pot, bring to boil, reduce to simmer for 5 minutes, whisk to incorporate

2. Remove from heat, cool completely before use below 4°C (39°F)

3. Fully submerge turkey in the pot and cover, or if using a brining bag remove all of the air

4. Refrigerate for 24 hours, drain, and pat dry with paper towel before cooking

5. NEVER place turkey into hot or warm brine because bacteria will develop before it completely cools

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