Ingredients
- 2 gallons cold water
- 3 cups apple cider
- 2 cups packed brown sugar
- 3/4 cup kosher salt
- 3 tablespoons tricolor peppercorns
- 5 whole bay leaves
- 5 cloves garlic, minced
- Peel of 3 large oranges, cut into large strips
- 4 fresh rosemary sprigs, leaves stripped off
- 1 uncooked fresh turkey
Directions
Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
Place an uncooked, fresh turkey in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method.
Notes
Cook's Notes: Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typically injected with a sodium solution. There are some organic frozen turkeys that have a much lower concentration of the sodium solution. Generally speaking, though, you'll want to brine fresh, not frozen, turkeys.
Making gravy from the drippings of a brined turkey can result in a really salty gravy if you're not careful. Don't add salt to your gravy without tasting first; it may not need it.
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By Cathey56
Long Island, NY
on April 27, 2013
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I just had the most amazing roasted turkey legs - caveman pops. Using another of Ree's brines. I am no fan of legs, but they are juicy and tender.
By lovesgnr_10578433
Lake Grove, NY
on December 31, 2012
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UNBELIEVABLE!!!! This was the very first time I have ever made a turkey. I had always been too intimidated to attempt it, and I was finally brave enough to try it this year. I am SO GLAD I found this recipe in time! UNBELIEVABLY MOIST!!! I hate dry turkey - I have always gone for the dark meat because any time I've ever eaten turkey, the white meat is always too dry for me. Well let me tell you, that is NOT the case with this brine! I also followed a very handy tip I found online: While getting your turkey ready, preheat the oven to 450. Yes, 450. Season turkey with butter, garlic powder and parsley - no need for salt since there is salt in the brine. Put 2 cups of chicken stock in the bottom of the roasting pan. As soon as you put the turkey in the oven, immediately turn it down to 350. This helps get it nice and brown. Baste every 45 minutes, tent with foil if needed, and in the last 45 minutes, melt 1/2 stick of butter and baste the turkey with that. FANTASTIC!
By melinpop
Virginia
on December 30, 2012
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I am not a fan of turkey; I've cooked it for several years and it just never hits the spot. That is until this year. At first I thought, this is a lot of stuff to buy but let me tell you...It is the best turkey I've ever made!!!! Worth every step and every ingredient. Juicy and tender.
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