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Basic Turkey Brine Recipe
Nov 12, 2010 @ 2:33 PM
Posted by
Daily Value: 14%
Servings: 4
Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 275Daily Value: 14%
Servings: 4
Low-Fat
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 1g | 1% |
| Saturated | 0g | 1% |
| Trans | 0g | 0% |
| Carbs | 69g | 23% |
| Fiber | 3g | 13% |
| Sugars | 60g | 0% |
| Protein | 2g | 4% |
| Sodium | 5874mg | 245% |
| Calcium | 105mg | 10% |
| Magnesium | 45mg | 11% |
| Potassium | 368mg | 11% |
| Iron | 2mg | 12% |
| Zinc | 0mg | 3% |
| Vitamin A | 751IU | 15% |
| Vitamin C | 77mg | 129% |
| Thiamin (B1) | 0mg | 8% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 1mg | 4% |
| Vitamin B6 | 0mg | 5% |
| Folic Acid (B9) | 43µg | 11% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 7µg | 8% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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If you decide to brine a turkey, try this simple recipe and play around with the optional ingredients to find what works best for you. This recipe is meant for an 8-10 pound turkey, so if your bird is larger than that, this recipe may need to be doubled or tripled.
INGREDIENTS
- 1 gallon water
- 1 ½ cups kosher salt
- 1 cup sugar*
- 2 tablespoons peppercorns
- 1 tablespoon whole coriander seed
- 3 bay leaves
- ½ teaspoon whole cloves
- 2 cups orange juice (optional)
- 3 tablespoons orange zest (optional)
- 1 teaspoon red pepper flakes (optional)
- 6-8 sprigs fresh thyme or rosemary (optional)
DIRECTIONS
Combine all of the ingredients in a bowl and whisk until the salt and sugar is dissolved.
Place the turkey in a large, non-reactive container, and add the brine. Make sure the turkey is completely submerged in the brine.
Refrigerate the turkey in the brine for 36-48 hours before cooking.
Recipe Details
Servings: 4Notes and Substitutions:
*Note: You can substitute 1 cup of honey for every cup of sugar.
