Poultry Brine
Before you roast'em, you gotta soak'em
Equipment
- Food safe 5 gallon container w/lid
Ingredients
- 5 cups apple cider
- 2 gallons water
- 5 tbsp Poultry rub https://www.roguechef.com/?p=1820
- 4 cups Kosher Salt
- 4 cups Dark brown sugar
- 5 tsp Minced Garlic
- 10 lb Ice
- 1 Gallon Turkey Stock Regular Sodium
Instructions
- Add all but ice to a large pot
- Stir to dissolve , and bring to boil
- Remove from heat and allow to cool
- Place thawed turkey, with giblet packet / neck removed in container
- Pour brine over, add ice, cold water to cover
- Keep in cool place for up to 24 hours, check ice / temp often
- Whence brining is done, rinse turkey with cold water, pat dry.
- Discard brine, roast / smoke turkey according to recipe
Notes
Basic brine, basic method.
I always brine poultry for roasting / smoking.
I usually go a little light on the normal 1 cup salt / 1 cup sugar to 1 gallon of brine, as I do have other flavors and I do go for a very long (24 hours) brine time.
ONE NOTE: First of all, make sure your turkey hasn’t already been brined or injected with a saline solution (water is ok). If it has, it should say so right on the packaging. Turkeys labeled “kosher,” “enhanced,” or “self-basting,” are usually already brined. IF THIS IS TRUE, DO NOT DO THIS!
Nutrition
Calories: 622kcalCarbohydrates: 159gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 68073mgPotassium: 455mgFiber: 1gSugar: 151gVitamin A: 105IUVitamin C: 3mgCalcium: 283mgIron: 3mg
Tried this recipe?Let us know how it was!