The Foodist: Apple, Orange, Rosemary, and Peppercorn Turkey Brine
Not the best photo, but it was delicious!
This brine is perfect for an Urban Farm and a fresh turkey! We were able to use peppercorns, garlic, bay leaves, and rosemary from the gardens and the fresh fruit was a nice addition. We swapped out apple cider for apple cider vinegar.
We borrowed this recipe from The Pioneer Woman and Rick switched it up just a bit. I am not a big fan of vinegar, but it did brine the turkey in a unique way. This turkey is tender and soft!
Ingredients:
3 cups apple cider vinegar
2 gallons cold water
4 Tbs fresh rosemary leaves
5 cloves garlic, minced
1 1/2 cup kosher salt
2 cups brown sugar
3 Tbs peppercorns
5 whole bay leaves
Peel of 3 large oranges
Directions:
Combine all of the ingredients ina large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off the heat, cover, and allow the brine to cool completely.
Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.
Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh cold water for 15 minutes. This removes the excess salt from the outside.
Remove the turkey from the water, pat very dry, and cook according to your normal roasting method.
If you choose to roast the turkey in a roasting bag, be sure to watch the bird temperature as the bag cooks faster.
