Brown Sugar Brined Turkey Recipes

TURKEY BRINE WITH BROWN SUGAR

Steps:

• Wrap seeds, peppercorns, and bay leaves in a square of cheesecloth; tie with kitchen twine. Bring 2 gallons water, both salts, and brown sugar to a boil in a very large pot, stirring to dissolve. Add bundle, garlic, thyme, and parsley. Let cool completely. Fully submerge turkey, weighting it down with a plate topped with cans if necessary. (In lieu of a large pot, you can use a brining bag.) Refrigerate turkey overnight.

KITTENCAL'S BEST BROWN SUGAR TURKEY BRINE

Steps:

• In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).
• Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
• Cool the water until almost room temperature.
• Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).
• Place in refrigerator for 24 hours,.
• Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.
• Pat dry with paper towels then cover and refrigerate if not preparing right away or continue with my turkey recipe (#199612).

BROWN SUGAR-BRINED TURKEY

Steps:

• Combine brown sugar, salt, bay leaves, garlic and 8 cups water in a large pot. Place over high heat and bring to a boil, stirring to dissolve sugar and salt.
• Remove from heat, stir in ice and cool completely. Very early on the day of cooking (or late the night before), pour brine into a 4- to 5-gallon pot or other clean container.
• Add turkey and any additional cold water needed to just submerge it. Turn turkey a few times and then leave it breast-side down. Refrigerate for at least 5 hours and up to 8 hours.
• Preheat oven to 475°F and adjust racks to fit the turkey.
• Remove turkey from brine, pat dry and place on a rack in a large roasting pan. Brush with butter and sprinkle with pepper. Tie legs together with kitchen string, tuck wings under body and roast for 20 minutes.
• Lower the oven temperature to 350°F and tent breast loosely with foil.
• Roast until an instant-read thermometer inserted into thickest part of thigh, without touching bone, registers 165°F or juices run clear (not pink) when you poke thigh with a paring knife, 2 to 2 1/2 hours more.
• Transfer turkey to a carving board, tent with foil and let rest for 30 minutes before carving.

ULTIMATE TURKEY BRINE

Steps:

• Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
• Refrigerate brine until completely cooled.