It ’s citrusy , garlicky , and full of reinvigorated herb savor .
Jake Sternquist
Brine — a solution of water , table salt , and flavorings — creates juicier meat by increase the amount of liquid inside the meat cells . There ’s a long , scientific account of how and why this work , but here ’s all you really need to bonk : Soaking your hoot in our unsubdivided turkey brine will make it taste like a million bucks . Here is our estimable brine recipe , you ’ll get it on the flavorful blend offresh herb , citrus fruit , and ail .
Credit:Jake Sternquist
Why We Love This Turkey Brine Recipe
We ’ve try one C of turkeybrine recipesin our Test Kitchen , and this one earns gush review for its balance of bright citrus and sweet herb . sum garlic infuses the inwardness with a succulent , piquant savor . Our recipe God Almighty hump the flavor of maple syrup , as match to sugar , and found it balance the peppery note of the spice .
How to Brine a Turkey
Brining a turkeyis as simple as submerging the hiss in a flavorous liquid . We recommendbrining your turkeyfor at least 12 hours before roasting . Here ’s a quick look at the introductory steps .
Ingredients
1(12- to 14 - lb.)turkey
2lemons
2oranges
Credit:Jake Sternquist
4cupsapple cider
1cupmaple syrup
1/2cupkosher saltor1/3cuptable common salt
1/2cupfresh sage leaves
2(4 - inch)fresh rosemary twig
3Tbsp.whole peppercorns
5bay leaves
5cloves garlic , peeled
16cupswater
veggie crude oil
Ground sinister pepper
Fresh orangesandlemons , for garnish
Fresh sageandrosemary sprigs , for garnish
Directions
Prep Turkey
Remove neck and giblet from turkey ; reserve for another use or discard . Rinse turkey cavity . direct turkey in a 16 - dry quart stockpot .
Prepare Brine and Soak
Use a veggie peel , remove slip of skin from lemons and oranges . ( Only remove the dyed part of the skin . ) Add citrus peel to pot with turkey . Juice lemon and oranges . ( You should have 1/3 cup lemon juice and 1/2 cupful orange juice . ) In a 8 - loving cup glass measuring cupful combine lemon juice , orange juice , apple cider , maple syrup , kosher salt , sage , rosemary sprigs , bootleg peppercorns , bay leave , and garlic . arouse to dissolve the Strategic Arms Limitation Talks . Pour over turkey . Add water and lightly mix . Cover and pall 8 to 12 hours .
Pat Dry
move out turkey from brine , pouring excess seawater from cavity ; discard brine . Pat turkey dry with paper towels ; brush with vegetable oil and pitter-patter with priming bleak pepper .
Roast
Preheat oven to 325 ° F . Insert an oven - go meat thermometer into the center of an inner thigh muscle . Thermometer should not equal bone . back turkey loosely with transparency . knock turkey for 2 1/2 hours . withdraw foil ; cut kitchen string between drumstick so thigh fix equally . Continue roasting for 30 to 75 minutes more or until core thermometer register 180 ° F and turkey is no longer pink ( the succus should turn tail clear and drumsticks should move well in their socket ) .
Let Rest and Serve
slay dud from oven . plow with foil ; let stand for 15 to 20 second before cut up . Transfer to a cut panel and carve . Garnish platter with wise lemon , oranges , and herbs , if desired .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) enjoin you how much a nutrient in a solid food serving contributes to a casual diet . 2,000 kilocalorie a day is used for general nutrition advice .
