Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. This recipe adds great moisture to your turkey whether you are smoking, roasting, frying or BBQing it. THIS IS A GOOD ONE!
1 gallon water
1 medium size bag of ice
2 cups Kosher salt
4 tablespoons minced garlic
1 bottle dry Chardonnay wine
2 cups apple juice
2 tablespoons cracked black peppercorn
½ cup brown sugar
6 bay leaves
½ cup Star Anise
1 teaspoon brown mustard
2 medium onions, thinly sliced
1 teaspoon ground Cayenne Pepper
1 bunch fresh thyme
1 bunch fresh Rosemary
2 sliced oranges
2 sliced Meyer lemons
1 fresh whole turkey (18 to 20 pounds)
COOKING MUSIC SELECTION: Turkey Blues
In a large bucket or container large enough to hold your turkey (I use an Extreme Cooler), mix together all the ingredients in a large pot and let it come to a boil. Let it cool down enough to pour it safely into the brining container. Add the ice and then submerge the turkey and let it soak for 2 days before cooking it.
When it’s time to cook the bird, make sure to rinse off your turkey thoroughly to remove any excess salt from the exterior of the turkey. This recipe will give you a moist, flavorful aromatic turkey EVERY TIME.
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