Last year was our first year brining our turkey and it was so worth it. It was so delicious, the best turkey we ever had. The turkey was so moist. Read up a little bit on the tecniques for brining as this is just the recipe for the brine. -Kristin
1 c. kosher salt
3 T. pepper
1 T. ground ginger
8 bay leaves
1 gallon water
24 oz. maple syrup (I actually used regular like Aunt Jemima pancake syrup and will do that again, because it is way cheaper)
24 oz. honey
2 oranges, quartered
2 lemons, quartered
Bring salt, pepper, ginger, bay leaves and water to boil and stir till salt is dissolved. Turn off heat and add 24 oz. maple syrup and honey. Stir till dissolved. Then add quartered fruit. Let it cool to room temperature before adding the bird to it. You can brine up to 24 hours. I brined mine for 10 hours and it was fantastic.
1 c. kosher salt
3 T. pepper
1 T. ground ginger
8 bay leaves
1 gallon water
24 oz. maple syrup (I actually used regular like Aunt Jemima pancake syrup and will do that again, because it is way cheaper)
24 oz. honey
2 oranges, quartered
2 lemons, quartered
Bring salt, pepper, ginger, bay leaves and water to boil and stir till salt is dissolved. Turn off heat and add 24 oz. maple syrup and honey. Stir till dissolved. Then add quartered fruit. Let it cool to room temperature before adding the bird to it. You can brine up to 24 hours. I brined mine for 10 hours and it was fantastic.
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