Steve's Apple Brine for Turkey Tasty Recipes

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Steve's Apple Brine for Turkey

"An apple brine not only adds flavor to the meat, it adds moisture through osmosis. This moisture will prevent the meat from drying out while slow-roasting for many hours."

Ingredients :

• 1/4 cup dried rosemary
• 1/4 cup ground thyme
• 2 tablespoons rubbed sage
• 4 bay leaves
• 1 teaspoon ground black pepper
• 1 gallon boiling water
• 1 pound kosher salt
• 1 gallon cold apple juice

Instructions :

Prep : 15M	Cook : 1M	Ready in : 1H45M

• Place rosemary, thyme, sage, bay leaves, and black pepper into a cloth spice bag.
• Combine water and salt in a stock pot; stir until salt dissolves. Bring to a boil, place spice bag into water, and simmer until flavors combine, about 20 minutes. Cool to room temperature, at least 1 hour.
• Pour cold apple juice into cold spice mixture and stir until combined.

Notes :

• You can use apple cider in place of apple juice, if desired.
• Double-up two kitchen-size plastic bags and pour cold brine into inner plastic bag. Add cold, raw turkey to brine, remove air and tie top of each bag, one at a time. Set brining bag in ice in ice chest for 12-24 hours. Make sure there is enough ice to keep turkey below 40°F until removed for cooking. After brining, remove turkey and discard used brine and spice bag.
• Use chilled brine, cold turkey, and cold apple juice for food safety. Keep cold in ice in an ice chest rather than chance contaminating the refrigerator. Discard brine after use.

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