Welcome to November!
Thanksgiving is just around the corner... are you ready?
Last year, I brined my first turkey. Actually, last year, I cooked my first turkey; bringing was part of the process. And it was ahhhh-mazing. This recipe came to us from a chef friend originally, which we then modified (heavily) based on ingredients we had. YUM!!!
I want to share with you our recipe for turkey brine, in the hopes that I might inspire someone to make the perfect turkey this year, as you prepare your grocery lists.
Erin's Turkey Brine Recipe
1 gallon ice water
32 oz vegetable broth, cooled to room temperature
16 oz (2 cups) soy sauce
2 tablespoons worchestershire sauce
2 tablespoons apple cider vinegar
4 tablespoons italian herbs
1/2 cup sea salt
1 tablespoon peppercorns
1 tablespoon minced garlic
Mix all ingredients together but the ice. Taste, and adjust seasonings as you feel necessary. Add ice and turkey, then let turkey refrigerate in brine overnight (12-24 hours). We use a sanitized five gallon bucket.
Remove the turkey and rinse both the cavity and exterior well to remove any extra salt.
Cook in oven according to the FDA's recommendations for your bird's size.