Turkey Brine

Using a Brine is the perfect way to give yourself a little more room for error when roasting a turkey.  The Brine will help keep the turkey moist.  

Turkey Brine

This Brine works for a 14 to 16 pound turkey.  Add more (or less) liquid if needed.

Equipment: Brine Bag or VERY Large Bucket, Large Stockpot

• 1 gallon homemade vegetable stock 
• 1 cup Celtic sea salt or Himalayan pink salt (See Resources)
• 1 cup honey
• 4-5 garlic cloves, smashed
• 2 inch ginger chunk, peeled and cut into small pieces
• 1 cinnamon stick
• 2 sprigs fresh rosemary
• 10 sprigs fresh thyme
• 2 fresh bay leaves (or dried)
• 1 sprig fresh marjoram
• 2 cups fresh apple juice
• 1 tablespoon organic apple cider vinegar 
• 2 lemons, quartered and squeeze juice
• 1 orange, quartered and squeeze juice (optional)
• 1 gallon cold iced water

1. 2-3 days before roasting a Turkey (preferably pastured), prep Brine.  NOTE: If you have a frozen turkey, begin thawing the turkey in the refrigerator.  
2. Combine stock or broth, salt, honey, garlic, ginger, cinnamon stick and fresh herbs in a large stockpot over medium-high heat.  Bring to a boil, stirring occasionally to help dissolve the salt and honey.  As soon as brine boils, remove from heat and allow to cool to room temperature.  Once cooled, add the fresh apple juice, apple cider vinegar, lemon and orange quarters to the brine (make sure to squeeze the juice of the lemons and oranges into the brine).  Refrigerate the brine.    
3. The night before you want to eat the roasted turkey, combine the brine, water and ice in a Brine Bag (my preference) or a VERY large CLEAN bucket.  Very carefully, place the thawed turkey breast-side down in the brine.  Make sure the turkey is fully immersed (weigh it down with something heavy if necessary).  Close the Brine Bag or cover the bucket and refrigerate for up to 16 hours, making sure to turn the turkey once half way through brining process.  NOTE: Brine 1 hour for every pound of turkey, do not go over that time frame.  
4. When you are ready to roast the turkey, remove the turkey from the brine and thoroughly rinse the turkey inside and out with cold water, try to remove as much water as possible with your hands (if it's too damp, pat dry with washable clean towels or paper towels).  
5. Place the turkey on a roasting rack.  It's ready to roast at this point.  Add aromatics to the cavity of the turkey if you'd like.  My favorite aromatics are fresh herbs like rosemary and thyme, lemon quarters, garlic and cinnamon stick. NOTE: When using aromatics or filling the cavity with stuffing, the cooking time increases.  

Happy Holidays!