Fruity Tutti Turkey Brine Recipes

FRUITY TUTTI TURKEY BRINE

Fruity Tutti Turkey Brine image

Best combination of ingredients to have a phenomenal moist 'n' tasty turkey. The aroma of these ingredients is absolutely the best holiday smell that will fill your entire house. You can't buy this scent in a candle!

Provided by Stacie

Categories Meat and Poultry Recipes Turkey Brine

Time P3DT5h

Yield 15

Number Of Ingredients 20

Ingredients

9 (14 ounce) cans vegetable broth
1 ½ cups chopped candied ginger
1 ½ cups dried cherries
4 ounces dried pears
4 ounces dried apples
2 ½ cups brown sugar
1 cup kosher salt
2 tablespoons whole peppercorns
1 teaspoon whole allspice berries
3 cinnamon sticks
5 leaves fresh sage
1 gallon ice water
1 (15 pound) frozen whole turkey, unthawed
1 white onion, quartered
1 red apple, cored and quartered
1 sprig fresh rosemary, or to taste
2 cinnamon sticks
1 leaf fresh sage, or to taste
3 cups water, or amount to cover
1 tablespoon vegetable oil, or as needed

Steps:

Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

Nutrition Facts : Calories 984.9 calories, Carbohydrate 60.4 g, Cholesterol 308.3 mg, Fat 38 g, Fiber 4.4 g, Protein 94.9 g, SaturatedFat 10.4 g, Sodium 6881.4 mg, Sugar 42.2 g

TURKEY BRINE

Turkey brine image

Brine turkey before roasting for beautifully tender, flavourful meat. This easy recipe is infused with bay, thyme and orange, making it ideal for Thanksgiving or Christmas

Provided by Adam Bush

Time 15m

Number Of Ingredients 7

Ingredients

200g coarse sea salt
100g light brown soft sugar
2 bay leaves
handful of thyme sprigs
10 peppercorns
1 orange, zest pared into strips
2 tbsp coriander seeds, toasted

Steps:

Fill a large container or stock pot with 1.5 litres cold water and set aside. The pot should be large enough to hold your turkey plus 3 litres water. Pour another 1.5 litres cold water into a large pan over a low-medium heat. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and sugar have completely dissolved. Remove from the heat, then pour into the container or stock pot and leave to cool completely.
Weigh the turkey and carefully add it to the container, ensuring it's completely submerged in the brine. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.

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