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Consider a turkey brine for the upcoming Thanksgiving Day holiday, where in the US most of us traditionally eat a Turkey dinner.
For those of you who haven’t tried a turkey brine, consider giving it a chance. I was very surprised at the difference in flavor from a typical basted turkey. The turkey was so moist and tender, I couldn’t believe it. We’ve been using the brine method ever since.
For those who are interested, here is a delicious turkey brine recipe that we have put together and have been using for the last several years here at the MSB homestead. It will work just as well with chicken too, just less quantities.
OK, so the best turkey brine recipe is subjective, but this one tastes pretty good!
TURKEY BRINE recipe
Turkey Brine Ingredients
1 Turkey (about 15 pounds)
small handful fresh thyme branches
small handful fresh sage leaves
5 bay leaves
2 heads roughly chopped garlic cloves
3 cups kosher salt
2 cups dark brown sugar
1 cup honey
6 lemons, cut into 8ths
4 large yellow onions, coarsely chopped
2 jiggers dark rum (optional)
1 – 2 gallons apple cider (approximate – see instructions)
Turkey Brine Instructions
In a large pot or large saucepan to hold all of the ingredients, add salt, sugar, and honey.
Add 1 gallon apple cider. Bring to simmer, and stir until salt and sugar are dissolved into a solution. Add more apple cider if the salt is not dissolving enough (so use a bigger pan to allow for additional cider).
Let cool.
Add the rest of the turkey brine ingredients and stir well. Squeeze the lemons into the mixture before adding them.
Clean and prepare turkey as you normally would.
Double bag two trashbags.
If you will be refrigerating your turkey, line a large pot or bucket with the trashbags and place your turkey inside, cavity side up.
If you will be keeping the turkey in an ice chest, tie the bottom two corners of the bags together to reduce bottom size of the bags and ensure maximum turkey brine interaction.
Pour the turkey brine into the bags with the turkey, making sure that some of the good stuff gets inside and around the turkey. Tie up the bags, making sure to press out as much air as possible. The idea is for the turkey to be completely immersed in the brine solution, however if not, then flip the turkey over halfway through the soak.
Brine for about 24 hours in a covered ice chest cooler (with ice spread over the top of the sealed bags) or in the fridge if you have room.
Afterward, cook the turkey as you normally would, until internal thigh temperature reaches 165 F.
Final step, savor the incredible flavor!
If you enjoyed this post, or topics of emergency – disaster preparedness, consider subscribing to our survival blog RSS feed or Email notification of new posts on the Modern Survival Blog
Modern Survival Blog
Posted on Sat, 20 Nov 2010 19:46:08 +0000 at http://feedproxy.google.com/~r/ModernSurvivalBlog/~3/2-fEc3oZCU4/
Comments: http://modernsurvivalblog.com/survival-kitchen/best-turkey-brine-recipe/#comments
Consider a turkey brine for the upcoming Thanksgiving Day holiday, where in the US most of us traditionally eat a Turkey dinner.
For those of you who haven’t tried a turkey brine, consider giving it a chance. I was very surprised at the difference in flavor from a typical basted turkey. The turkey was so moist and tender, I couldn’t believe it. We’ve been using the brine method ever since.
For those who are interested, here is a delicious turkey brine recipe that we have put together and have been using for the last several years here at the MSB homestead. It will work just as well with chicken too, just less quantities.
OK, so the best turkey brine recipe is subjective, but this one tastes pretty good!
TURKEY BRINE recipe
Turkey Brine Ingredients
1 Turkey (about 15 pounds)
small handful fresh thyme branches
small handful fresh sage leaves
5 bay leaves
2 heads roughly chopped garlic cloves
3 cups kosher salt
2 cups dark brown sugar
1 cup honey
6 lemons, cut into 8ths
4 large yellow onions, coarsely chopped
2 jiggers dark rum (optional)
1 – 2 gallons apple cider (approximate – see instructions)
Turkey Brine Instructions
In a large pot or large saucepan to hold all of the ingredients, add salt, sugar, and honey.
Add 1 gallon apple cider. Bring to simmer, and stir until salt and sugar are dissolved into a solution. Add more apple cider if the salt is not dissolving enough (so use a bigger pan to allow for additional cider).
Let cool.
Add the rest of the turkey brine ingredients and stir well. Squeeze the lemons into the mixture before adding them.
Clean and prepare turkey as you normally would.
Double bag two trashbags.
If you will be refrigerating your turkey, line a large pot or bucket with the trashbags and place your turkey inside, cavity side up.
If you will be keeping the turkey in an ice chest, tie the bottom two corners of the bags together to reduce bottom size of the bags and ensure maximum turkey brine interaction.
Pour the turkey brine into the bags with the turkey, making sure that some of the good stuff gets inside and around the turkey. Tie up the bags, making sure to press out as much air as possible. The idea is for the turkey to be completely immersed in the brine solution, however if not, then flip the turkey over halfway through the soak.
Brine for about 24 hours in a covered ice chest cooler (with ice spread over the top of the sealed bags) or in the fridge if you have room.
Afterward, cook the turkey as you normally would, until internal thigh temperature reaches 165 F.
Final step, savor the incredible flavor!
If you enjoyed this post, or topics of emergency – disaster preparedness, consider subscribing to our survival blog RSS feed or Email notification of new posts on the Modern Survival Blog
Modern Survival Blog
Posted on Sat, 20 Nov 2010 19:46:08 +0000 at http://feedproxy.google.com/~r/ModernSurvivalBlog/~3/2-fEc3oZCU4/
Comments: http://modernsurvivalblog.com/survival-kitchen/best-turkey-brine-recipe/#comments