How to Make Harvest Turkey Brine - A Step-by-Step Guide

As the holiday season approaches, many people start thinking about their Thanksgiving turkey. One way to ensure a delicious and moist bird is to brine it before cooking. Brining involves soaking the turkey in a mixture of salt, sugar, and spices, which infuses the meat with flavor and helps it retain moisture during cooking. If you're looking for a unique and flavorful brine recipe for your Thanksgiving turkey, look no further than this Harvest Turkey Brine.

This brine is packed with ...

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Ingredients

  • 1 (32 fluid ounce) container chicken stock
  • 1 (32 fluid ounce) container vegetable stock
  • 2 cups Pinot Grigio wine
  • 2 Fuji apples, sliced
  • 2 medium oranges, sliced
  • 3 small lemons, sliced
  • 1 Anjou pear, sliced
  • 1 head garlic, cloves peeled and crushed
  • ½ yellow onion, sliced
  • ½ bunch fresh rosemary, or to taste
  • ½ bunch fresh thyme, or to taste
  • ½ bunch fresh sage, or to taste
  • kitchen twine
  • 1 cup water
  • ¾ cup sea salt
  • ½ cup white sugar
  • 2 tablespoons dried bell peppers
  • 2 tablespoons dried vegetable flakes
  • 2 tablespoons multi-colored whole peppercorns
  • 4 bay leaves
  • 1 gallon iced water
  • 1 (11 pound) whole turkey, neck and giblets removed
  • 1 extra-large turkey bag

Information

  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Additional Time: 1 day 30 mins
  • Total Time: 1 day 1 hr 15 mins
  • Servings: 20
  • Yield: 1 11-pound turkey

  • Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.
  • Remove brine from heat and let cool to room temperature. Store in the refrigerator.
  • Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.
  • Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.
  • Nutrition

    477 cal.

    • Total Fat: 21g
    • Saturated Fat: 6g
    • Cholesterol: 170mg
    • Sodium: 3531mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 52g
    • Vitamin C: 22mg
    • Calcium: 84mg
    • Iron: 42mg
    • Potassium: 826mg