Turkey Brine

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Killerbunny
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Turkey Brine

Post by Killerbunny » Sun Dec 01, 2019 4:58 pm

With the holidays coming up I thought I would share a new brine that I used for my turkey. I should add that this is heritage turkey.
I part out my birds into breast 1/2, and then hind quarters. I don't brine the breast but put butter and herbs under the skin. I brined the leg portions for about 6 hrs in a brine of 1/4 cup sea salt, 1/4 cup brown sugar and a 1/2 can of dry apple cider. I added about a pint of water so the portions were covered. This seemed to allow the sugar and salt to dissolve well. I then rolled the drumsticks and wings in bacon and roasted at 350 until done which for me was about an hour with a 30 minute additional rest time. I temp the meat to make sure it's cooked. I made gravy with the pan scrapings, the rest of the cider and home made turkey broth. The cider and butter seemed to give the gravy a lovely depth of flavour.
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Beltsville Small White turkeys.
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JimW
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Location: Montague, Ontario
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Re: Turkey Brine

Post by JimW » Thu Dec 05, 2019 8:41 pm

Thanks for the tips. I have 2 turkeys heading for the oven at Christmas. I will give it a try.

JimW
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Keeping poultry with my 2 daughters since 2014.
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User avatar
Killerbunny
Poultry Guru - total zen level
Posts: 5682
Joined: Sat Dec 12, 2015 12:04 pm
Answers: 3
Location: Brockville
x 6918

Re: Turkey Brine

Post by Killerbunny » Thu Dec 05, 2019 9:49 pm

I should have said you rinse off the brine and pat dry before cooking!
1
:iheartpto:
Beltsville Small White turkeys.
Mutt chickens for eggs
RIP Stephen the BSW Tom and my coffee companion.
RIP Lucky the Very Brave Splash Wyandotte rooster.
RIP little Muppet the rescue cat.
:turkey:

:bat:

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