Turkey Brine – a delicious recipe with water, apple cider, bay leaves, ground cloves, ground allspice, poultry seasoning. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large stock pan combine water, apple cider, and all spices.
2
Bring to a boil for 5 minutes.
3
Turn off heat and allow the brine to completely cool off to room temperature.
4
Once the brine is cool place turkey inside a large turkey bag (I recommend double bagging) and pour the brine inside the bag (do this over a sink). Tie the bag tightly and place in the fridge.
5
I turn my turkey ever so often to ensure the entire turkey absorbs the brine evenly.
6
I recommend that you soak your turkey for at least 24 hours. I usually soak mine for about 48 hours. Remember to keep the turkey refrigerated during this process. Also the great thing about this brine is that you can add or delete any spice that you want so feel free to experiment.
7
When your ready to roast your turkey, take it out of the brine and give it a quick rise. I like to rub mine with a little butter before I put it in the oven or roaster.
8
Enjoy the juiciest turkey you've ever had!
27
kcal
Calories
7
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 quarts water, 2 quarts apple cider, 3 whole bay leaves, 1 teaspoon ground cloves, and more.
Yes, Turkey Brine falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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