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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 |
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- 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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