Alright boys... I've had several requests for my turkey brine recipe that people would like before Thanksgiving (which is in 2 days), so this post is still for you four (obviously), but it's also a little for my friends who asked for it. I created this recipe about 10 years ago and haven't gone back since. As you boys know, year after year our friends and family say my turkey is the best they've ever had (I share this humbly). Well...this is half of the secret. In a follow-up post, I will share the second half of the secret which is HOW I roast the turkey.
INGREDIENTS
Makes enough brine for approximately 20lb turkey
1 gallon water
2 cups kosher salt
1 cup brown sugar
1/4 cup whole peppercorns
3 bay leaves
3-4 dried star anise
1 tsp. whole dried allspice berries
1 tsp. whole dried juniper berries
1 tsp. dried thyme
1/2 lemon sliced into slices
1/2 lemon peel
1/2 orange sliced into slices
1/2 orange peel
1/2 green apple sliced into slices
1/2 green apple peel
1 gallon pure apple cider
2 quarts buttermilk
1 20ish lb turkey, thawed
DIRECTIONS
Put all ingredients except for the gallon of apple cider, buttermilk, and turkey into a large stockpot. Stir and slowly bring to a boil while stirring periodically. Allow it to come to a boil and then reduce down to a simmer for approximately 5 minutes. Allow the mixture to cool to room temperature. Once the brine is cooled, pour it into a large turkey brining bag or 2 layers of large turkey oven bags. I like to put these bags into a cooler which we keep in the garage or outside (if it's cold enough), so that we have plenty of room in the refrigerator for other things. If you are going to use the cooler method, be sure to put the bags into the cooler before you start putting ingredients into it. Next, pour in the gallon of apple cider and the buttermilk. Give it a good stir and then place the thawed turkey into the brine mixture, turning it over a few times to get it nice and coated. If more liquid is needed to cover the turkey completely, you can use more apple cider, buttermilk, or even just cold water, but you shouldn't need to add much. Close up the bags and if needed, place some ice bags around the brine bag to help keep it supported and to keep it cold. Allow turkey to brine for about 1 hour per pound, so for our 20lb turkey, I'll brine it for approximately 20 hours but no more than 24! Turn the turkey every 6-8 hours to ensure an even brine.
Take your turkey out of the brine after your designated brine time, rinse, pat dry with paper towels, and allow to rest for a couple of hours to take the initial chill off of the turkey (this allows even cooking). Then, prepare and roast as you wish (I roast breast side down for the majority of the roasting time-it sends all of the juices to the breast, keeping it from becoming dry). In a follow-up post, I'll give you my recipe for roasting the turkey.
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