Pioneer Woman Turkey Brine
A savory recipe from Ree Drummond is this Turkey Brine, made with apple juice, cold water, rosemary leaves, garlic, and kosher salt. This savory Turkey Brine recipe creates a flavorful base for turkey that takes about 24 hours to prepare and can serve up to 12 people.
Ingredients
- 3 cups (710 ml) apple juice or apple cider
- 2 gallons (7.6 litres) cold water
- 4 tablespoons (60 ml) fresh rosemary leaves
- 5 cloves garlic, minced
- 1 1/2 cups (350 g) kosher salt
- 2 cups (450 g) brown sugar
- 3 tablespoons (45 ml) peppercorns
- 5 whole bay leaves
- Peel of three large oranges
Directions
- 1
Prepare the Brine Ingredients: Gather all ingredients, including the apple juice, water, rosemary, garlic, kosher salt, brown sugar, peppercorns, bay leaves, and orange peel.
- 2
Combine the Ingredients: In a large pot, combine all the gathered ingredients, then bring the mixture to a boil, stirring until both the salt and sugar dissolve completely.
- 3
Cool the Brine: After reaching a boil, turn off the heat, cover the pot, and let the brine cool completely to room temperature before using it.
- 4
Brine the Turkey: Place the turkey in a large brining bag or pot and pour the cooled brine over it to completely cover the turkey, then seal the bag or cover the pot.
- 5
Refrigerate the Turkey: Refrigerate the brined turkey, ensuring it's fully submerged, for at least 16 hours but no more than 24 hours to prevent the meat from becoming overly salty.
- 6
Rinse and Dry the Turkey: Remove the turkey from the brine, discard the brine, and then rinse the turkey by submerging it in fresh, cold water for 15 minutes; pat the turkey dry thoroughly with paper towels.