Want a super moist and delicious Turkey to impress all of your family and friends? Try this perfect fall brine for a new holiday taste that is sure to turn into an annual tradition.
Ingredients
4 (32 oz) boxes vegetable broth
1 cup kosher salt
½ cup brown sugar
1 tablespoon whole black peppercorns
Peels from 1–2 oranges
1 tablespoon whole allspice
Fresh Rosemary
Fresh Sage
Directions
Combine Ingredients in a Pot
Add the vegetable broth, kosher salt, brown sugar, black peppercorns, orange peels, allspice, rosemary and sage to a large pot.
Bring to a Boil
Bring the mixture to a boil, stirring occasionally until the salt and sugar have completely dissolved.
Cool the Brine
Remove from heat and let the brine cool to room temperature. Then place it in the refrigerator until it is fully chilled.
Brine the Turkey
Submerge the turkey in the completely cooled brine and refrigerate for 12–24 hours, keeping the brine below 40°F. I use my 12 qt stock pot but you can use a food safe bucket as well.
Dry Before Cooking
Remove the turkey, rinse lightly if desired, and pat dry. Drying the turkey an important step to ensure the skin cooks correctly.
For directions on how to roast your turkey, click here.
I hope you all have a wonderful holiday season and don’t forget to comment how good your turkey tastes!