Hey, I've been meaning to post this for anyone who is looking for a good turkey brine. I've used this prolly 5 times, and it's turned out great each time.
Scroll past all of the fancy photography to get to the actual recipe at the bottom:
http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/The only caution I'd give is to pay close attention to the *kind* of salt you use. I think the safest way to measure salt is by weight, because finer salts have a lot more flavor by volume... but of course most recipes measure salt by volume. So if you're using Morton's Kosher, go ahead with the full amount specified. But I find that Diamond Crystal packs a bit tighter, so I shorten the amount.
Also, I make the brine with all the dry ingredients and about *half* the water, heating it just enough to dissolve the sugar and salt. Then I take it out of the hot pot and add cold apple juice and the balance of the water in the form of ice. What I end up with is a solution that's right at 40 degrees, which is the perfect temp to start brining.
The last time I did this brine, I loosened up the skin before I brined to allow greater penetration. When I pulled it out of the brine, I made a compound butter with some fresh herbs (sage and thyme I think) and slathered that under the skin. Best turkey I've made yet.
Topic: Tried and true turkey brine (Read 2728 times)
