Culinary Cave Dad’s Turkey Brine

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I LOVE turkey absolutely love it so you can bet it will be on our table Thursday.   I brined our turkey several years back and now I rarely make it any other way (in fact, Cavemom won’t let me mess with the recipe on THE Turkey day).  So in honor of the upcoming holiday, here is my secret brine recipe for the big bird!  Now, what am I going to do about the stuffing this year????  Yeah I know, this recipe uses sugar but most of it stays in the brine, you can omit if you are so inclined but I wouldn’t!

Culinary Cave Dad’s Turkey Brine

1 cup lemon juice
1 cup orange juice
2 cups apple cider
1/2 – 1 cup brown sugar
1 1/2 cups kosher salt
2 onions roughly chopped
5 cloves garlic smashed
2 lemons quartered
2 oranges quartered
1 tbs peppercorns
2-3 sprigs rosemary
5-8 sprigs thyme
12 sage leaves
3-4 Bay leaves
about 2 gallons cold water

Bruise the herbs with the back of a knife.  Dissolve the sugar and salt in the water (you can bring to a boil to speed up the process but be sure to cool back down).  We have a large canning pot that I use but a 5 gallon plastic bucket works too.  Toss in the rest of the stuff, add the bird making sure to completely submerge it and make sure all the air is out.  I usually put a plate on top of it.  Put it in the fridge or in a cooler for about a day.  Turn the bird once about half way through.  When read to roast, take it out, pat it dry and toss the brine.  If you need more water to submerge the bird, add about 1/2 cup salt and 1/2 cup brown sugar to a gallon.
Updated 11-24-2013
Copyright © 2013 “The Culinary Cave Dad”

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