Mohamed Shili A savory recipe from Ree Drummond is this Turkey Brine, made with apple juice, cold water, rosemary leaves, garlic, and kosher salt. This savory Turkey Brine recipe creates a flavorful base for turkey that takes about 24 hours to prepare and can serve up to 12 people.
Pioneer Woman Turkey Brine Ingredients
- 3 cups (710 ml) apple juice or apple cider
- 2 gallons (7.6 litres) cold water
- 4 tablespoons (60 ml) fresh rosemary leaves
- 5 cloves garlic, minced
- 1 1/2 cups (350 g) kosher salt
- 2 cups (450 g) brown sugar
- 3 tablespoons (45 ml) peppercorns
- 5 whole bay leaves
- Peel of three large oranges
How To Make Pioneer Woman Turkey Brine
- Prepare the Brine Ingredients: Gather all ingredients, including apple juice, water, rosemary, garlic, kosher salt, brown sugar, peppercorns, bay leaves, and orange peel.
- Combine the Ingredients: In a large pot, combine all the gathered ingredients, then bring the mixture to a boil, stirring until both the salt and sugar dissolve completely.
- Cool the Brine: After reaching a boil, turn off the heat, cover the pot, and let the brine cool completely to room temperature before using it.
- Brine the Turkey: Place the turkey in a large brining bag or pot and pour the cooled brine over it to completely cover the turkey, then seal the bag or cover the pot.
- Refrigerate the Turkey: Refrigerate the brined turkey, ensuring it’s fully submerged, for at least 16 hours but no more than 24 hours to prevent the meat from becoming overly salty.
- Rinse and Dry the Turkey: Remove the turkey from the brine, discard the brine, and then rinse the turkey by submerging it in fresh, cold water for 15 minutes; pat the turkey dry thoroughly with paper towels.
Recipe Tips
- Optimize Ingredient Proportions: To enhance the flavor depth, consider adjusting the salt and sugar based on the size of your turkey. A larger turkey may require slightly more.
- Enhance with Spices: Add a touch of cinnamon sticks or star anise to the brine for a subtle hint of warmth and spice, complementing the traditional flavors.
- Temperature Monitoring: Ensure the brine is completely cooled before adding the turkey to prevent bacteria growth and to keep the meat safe and fresh.
- Safety First in Brining: If using a brining bag, double bag it to prevent leaks and ensure the turkey remains submerged throughout the brining process.
- Post-Brining Care: After brining, if not roasting immediately, store the turkey in the refrigerator covered lightly with foil to maintain its moisture and freshness.
What To Do With Turkey Brine
Serve your savory Turkey Brine with sweet potato gratin, cranberry pecan salad, roasted Brussels sprouts with balsamic glaze, apple sage stuffing, and creamy mashed turnips for a festive meal.
You can also pair it with garlic herb-roasted carrots, spiced red cabbage, or a fresh fig and arugula salad.
How To Store Turkey Brine Leftovers
To Refrigerate: Place any leftover brine-cooked turkey in airtight containers or wrap tightly in foil. This will help maintain freshness and taste for up to four days in the refrigerator.
To Freeze: It’s best not to freeze the brine solution itself as freezing can alter the flavor and effectiveness of the brine. If you need to store the brined turkey, cook it first, then freeze it.
Frequently Asked Questions
How long should I let the turkey sit after brining before cooking?
After brining, let the turkey sit in the refrigerator for at least 1 hour before cooking. This resting period allows the flavors to distribute evenly throughout the meat, enhancing the overall taste.
Is it safe to reuse the turkey brine?
It is not safe to reuse turkey brine as it contains raw turkey juices which can harbor bacteria. Always discard the brine immediately after use to avoid any health risks.
What type of container should I use for brining the turkey?
Use a non-reactive container such as food-grade plastic, stainless steel, or glass for brining the turkey. Reactive containers like aluminum or copper can interact with the brine and give the turkey an off taste.
Pioneer Woman Turkey Brine Nutrition Facts
- Calories: 150 kcal
- Carbohydrates: 20g
- Protein: 1g, Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 4720mg
- Potassium: 150mg
- Fiber: 0g
- Sugar: 18g
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Pioneer Woman Turkey Brine
Description
A savory recipe from Ree Drummond is this Turkey Brine, made with apple juice, cold water, rosemary leaves, garlic, and kosher salt. This savory Turkey Brine recipe creates a flavorful base for turkey that takes about 24 hours to prepare and can serve up to 12 people.
Pioneer Woman Turkey Brine Ingredients
How To Make Pioneer Woman Turkey Brine
- Prepare the Brine Ingredients: Gather all ingredients, including the apple juice, water, rosemary, garlic, kosher salt, brown sugar, peppercorns, bay leaves, and orange peel.
- Combine the Ingredients: In a large pot, combine all the gathered ingredients, then bring the mixture to a boil, stirring until both the salt and sugar dissolve completely.
- Cool the Brine: After reaching a boil, turn off the heat, cover the pot, and let the brine cool completely to room temperature before using it.
- Brine the Turkey: Place the turkey in a large brining bag or pot and pour the cooled brine over it to completely cover the turkey, then seal the bag or cover the pot.
- Refrigerate the Turkey: Refrigerate the brined turkey, ensuring it’s fully submerged, for at least 16 hours but no more than 24 hours to prevent the meat from becoming overly salty.
- Rinse and Dry the Turkey: Remove the turkey from the brine, discard the brine, and then rinse the turkey by submerging it in fresh, cold water for 15 minutes; pat the turkey dry thoroughly with paper towels.
Can I put the turkey in the brine at 70 degrees?
No, it’s not safe to brine the turkey at 70°F. The brine must be completely cool, and the turkey should be refrigerated during the process to prevent bacterial growth. Always keep it below 40°F. 😊