Turkey Brine Recipe - Recipe Center - Raley’s Family of Fine Stores


Something Extra

Recipe Theme


 

Recipe Center

Turkey Brine
Ingredients
1 quart water, cider or a mixture of the two
1/4 cup sea salt
1/4 cup brown sugar
1/2 tbsp. rosemary
1/2 tbsp. thyme
1/2 tbsp. black peppercorns
2 cloves garlic crushed
Directions
Prep time: 10 minutes, Brine time: 12 hours

Bring all ingredients to a boil in a large saucepan, stirring until salt and sugar are dissolved; let cool. Transfer to a large pot and add turkey. Cover or seal, then refrigerate overnight, turning occasionally.

Prep tip: To brine a whole turkey, place turkey and marinade in a large Reynolds Turkey Size Oven Bag. Twist top to close; place in a second bag and again twist top. If it won’t fit in your fridge, transfer to a large ice chest with enough ice to keep turkey well chilled.
Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.

ISN'T IT UNWISE TO BRINE A TURKEY THAT HS BEEN INJECTED WITH ALL THE YUCK THAT IS IN THE TENDERIZED AND FLAVORED BIRDS ON THE MARKET?

  Comment Number: 4737
Column Line

Only the frozen turkeys are basted. All of our fresh turkeys are all natural with no basting. None our turkeys have ever had any hormones. Our Plump and Juicy turkeys have never had any antibiotics and are range grown at the Deistel turkey ranch in Sonora. In addition, all of our R Everyday turkeys are locally raised in California.

  Comment Number: 4741
Column Line

This is the best! I have been using this recipe for about 3 years after reading it in the free Raley's mag.... Remember to quadurple the recipe...I use an entire apple cider (in the glass jar) and the rest water, as it can be expensive (your going to throw it out after)...also use fresh hebs instead of dried...you just can't add too much. I use a lot of garlic (10 cloves or so). I use the large turkey bags to hold it in my roaster overnight...I also flip the bird (no pun intended)every 8 hrs or so. Don't forget to RINSE the turkey VERY WELL before you prepare it for roasting. If you don't your gravy will be too salty...very important! Enjoy! I just can't keep this one a secret!

  Comment Number: 4743
Column Line