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| Chef: Jackie Lee | |
| Food Mood: Poultry and Game | |
| Cuisine: New American/Regional | |
Description |
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| Brining is a wonderful way to attain the juiciest turkey while adding flavor. We recommend brining the turkey overnight in a covered non-porous container - fully immersed. The primary reason brining works well is because the salt and water bath locks the water inside the meat during soaking creating a barrier during the cooking process, thus preventing the juices from escaping. Learn more in our ALL ABOUT TURKEY GUIDE | |
Servings: 10-14 pound turkey |
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Ingredients |
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| 1 cup salt (per each 2 gallons of water) 1 cup sugar (per each 2 gallons of water) 4 oranges (cut in half and juice) 8 whole allspice pellets 2 cinnamon sticks 2 bay leaves 2 sprigs of fresh rosemary 2 sprigs of fresh sage |
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Method |
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| Dissolve sugar and salt to desired water amount. Add the orange halves, juice, whole spices, and fresh herbs. Immerse washed turkey, cover and refrigerate overnight. Do not rinse turkey after removing from the brine. | |
