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Happy weekend!! We are still busy over here with getting settled in. I know Ken and I will be utterly happy when we don't have to do anything extra to do...just a normal day-to-day routine plus our dates on the weekends. We will at least be on more of a schedule this coming week, as our kiddos start at their new school! And I've managed to get on a bit of a schedule with work, with just a few extra things on my to-do. I hope you all have a good weekend and enjoy some of my favorite links from the week. Grab a cup of coffee and sit back and relax. Image via Chevrons & Eclairs.

My Sweet & Savory Turkey Brine Recipe


I've made my holiday turkey many different ways, often with a different recipe each year, just for some variety, as well as my attempt at achieving the perfect roasted turkey. This year I made a brine for the first time, and I have to say I agree wholeheartedly with the pro-briners out there. I have previously been on the anti-brining side of the tracks, but after tasting the flavors infused in every part of the turkey meat, I take back every negative thing I've ever said about brining. This sweet and savory orange-spice brine added so much flavor throughout the turkey. I didn't expect the cinnamon and citrus to shine through, but it did, and the result was so delicious.

The most important ingredients in the brine are the sugar and salt with the water solution to help the turkey retain more moisture. For the flavor, you can add any number of things like orange juice, apple juice, molasses, maple syrup, sliced fruit, herbs and spices. Though I'm quite partial to my recipe below.

Ingredients
*enough to soak a 15-20 lb turkey
  • gallon of water to boil
  • gallon of ice water
  • 1 cup brown sugar
  • 2 cinnamon sticks
  • 1 sliced orange
  • 1 bunch fresh sage
  • 3 cups apple cider
  • 1 tsp nutmeg
  • 1 tsp crushed black peppercorn
  • 1/2 c salt
  • 2 tbs apple cider vinegar

Instructions

I used a a deep roasting pan to soak the turkey in the brine, though you could also use a bucket or brining bag. I started by filling the pan up with the gallon of ice water.

Then I brought all of the other ingredients to a boil. I let mine simmer for a good 15 minutes to really bring out the flavors in the orange slices, herbs, and cinnamon sticks.

Let cool then add to the ice water and place the turkey in the brine. I let it soak in the brine on one side for the day, then flipped it over before bedtime and let it continue to soak overnight. It's great if you can let it soak for 24 hours.


Rinse and pat dry before roasting according to your usual recipe. *My full recipe is going in my cookbook. Sorry, but it turned out so good, I want to keep it under wraps for the book. It's Top Secret stuff!



More Holiday Cooking Tips

Comments

  1. Oooh, this sounds amazing! :)

    Merry Christmas!

    -Ashley
    http://lestylorouge.com

    ReplyDelete
  2. Looks delicious! I hope you had a very Merry Christmas!

    ReplyDelete

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