Nov 21, 2013 02:57PM ● Published by Cate Reynolds
Michael Schick’s Turkey Brine
3 cups apple cider or apple juice
2 gallons warm water (around 115 degrees)
3 Tbsp. rosemary leaves
2 Tbsp. chopped sage leaves
5 cloves garlic, minced
peel of 2 large oranges
peel of 1 large lemon
1 1/2 cups kosher salt
1 cup white sugar
8 bay leaves
2 Tbsp. whole black peppercorns.
Pour all ingredients into a large container or bowl and stir with a whisk to dissolve the sugar and salt. Put your thawed turkey into a large brining bag. Pour the brining solution into the bag and seal. Store refrigerated for at least 18 to 24 hours before your planned cooking time. Rotate, turn and even gently massage the brining bag with the turkey to help make sure every inch gets the same treatment and flavor. Once you’re ready to cook, remove turkey and rinse gently under cool water to help remove any brine remnants. Pat dry and begin cooking the turkey as normal.
Note: Many recipes recommend using cold water to brine. I’ve always found it best to use warm water to help open the pores of the meat/poultry in order to allow for maximum brine flavor.
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