Brine from my sister in-law. I like using this brine and then basting my turkey with a hard cider.
85 grams kosher salt - this must be weighed every salt is different and will greatly affect the taste if not precise 2/3 Cup sugar 6 whole cloves 1 t black peppercorns 2 teaspoons whole allspice berries 6 quarter size slices of ginger 2 bay leaves 6 cups unsweetened apple cider 2 c hot water 4 cups ice water Navel orange Grind peppercorns and allspice roughly in spice grinder or crush with rolling pin Stir salt sugar cloves, peppercorns, and allspice. Add ginger, bay leaves apple cider and hot water. Bring to boil over high heat and stir until salt and sugar has dissolved. Boil three minutes and remove from heat. Add ice water and orange pieces and stir til cool. Set aside and cool to room temp. Pour brine on turkey and let brine for 12 hours to 24 hours. Flip bird 4 times if basting in a bag. Remove turkey from brine and let rest refrigerated for 6 hours.
85 grams kosher salt - this must be weighed every salt is different and will greatly affect the taste if not precise 2/3 Cup sugar 6 whole cloves 1 t black peppercorns 2 teaspoons whole allspice berries 6 quarter size slices of ginger 2 bay leaves 6 cups unsweetened apple cider 2 c hot water 4 cups ice water Navel orange Grind peppercorns and allspice roughly in spice grinder or crush with rolling pin Stir salt sugar cloves, peppercorns, and allspice. Add ginger, bay leaves apple cider and hot water. Bring to boil over high heat and stir until salt and sugar has dissolved. Boil three minutes and remove from heat. Add ice water and orange pieces and stir til cool. Set aside and cool to room temp. Pour brine on turkey and let brine for 12 hours to 24 hours. Flip bird 4 times if basting in a bag. Remove turkey from brine and let rest refrigerated for 6 hours.
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