Hi all
You all are much more experenced then i am on brining. This will be my second time brining a bird, so I'd like your opnion on this brine. Likes dislikes changes needed excetera excetera. This was given to me by a guy i work with and he swares its great cooked in the oven, and not overly sweet. Weather permitting im gona use the grill.
Apple Honey brine
1 1/2 gal filtered water
4 cups ice
4 - 12 oz cans frozen apple juice thawed
1 1/4 cup Morton kosher salt
3/4 cup white sugar
3/4 cup honey
1/2 cup brown sugar
4 oranges zested, juiced, and pulp added
4 oz of fresh ginger chopped
15 whole cloves
6 bay leaves crushed
6 large garlic cloves chopped
2 TBL spoons pickeling spice
1 bottle liquid smoke (optional)
Directions
At least 1 day before brining
1. In a large stock pot, bring 6 cups water to a boil, add salt, and sugar. Stirring
frequently to be sure salt is dissolved.
2. Reduce heat and add zest, ginger, cloves, bay leaves, garlic, and pickeling spice,
simmer for 15-20 min partly covered.
3. Remove from heat and add 4 cups ice,
4. After liquid has cooled below 150 deg add honey.
5. Cover and refrigerate
Day of brining
1. Wash turkey inside and out, making sure you have removed the innards, and tail.
2. Loosen skin on turkey
3. In clean 5 gal bucket add remaining water, apple juice, seasoned water, and liquid smoke, stir
to combine.
4. Place bucket in large ice water filled cooler
5. Place turkey in brine must be completely submerged. Add water if necessary
6. Soak turkey for 24 - 48 hours
After brining
1. Remove turkey from brine
2. Rinse turkey in cold water twice, making sure you get under loosened skin
3. Cook as desired
You all are much more experenced then i am on brining. This will be my second time brining a bird, so I'd like your opnion on this brine. Likes dislikes changes needed excetera excetera. This was given to me by a guy i work with and he swares its great cooked in the oven, and not overly sweet. Weather permitting im gona use the grill.
Apple Honey brine
1 1/2 gal filtered water
4 cups ice
4 - 12 oz cans frozen apple juice thawed
1 1/4 cup Morton kosher salt
3/4 cup white sugar
3/4 cup honey
1/2 cup brown sugar
4 oranges zested, juiced, and pulp added
4 oz of fresh ginger chopped
15 whole cloves
6 bay leaves crushed
6 large garlic cloves chopped
2 TBL spoons pickeling spice
1 bottle liquid smoke (optional)
Directions
At least 1 day before brining
1. In a large stock pot, bring 6 cups water to a boil, add salt, and sugar. Stirring
frequently to be sure salt is dissolved.
2. Reduce heat and add zest, ginger, cloves, bay leaves, garlic, and pickeling spice,
simmer for 15-20 min partly covered.
3. Remove from heat and add 4 cups ice,
4. After liquid has cooled below 150 deg add honey.
5. Cover and refrigerate
Day of brining
1. Wash turkey inside and out, making sure you have removed the innards, and tail.
2. Loosen skin on turkey
3. In clean 5 gal bucket add remaining water, apple juice, seasoned water, and liquid smoke, stir
to combine.
4. Place bucket in large ice water filled cooler
5. Place turkey in brine must be completely submerged. Add water if necessary
6. Soak turkey for 24 - 48 hours
After brining
1. Remove turkey from brine
2. Rinse turkey in cold water twice, making sure you get under loosened skin
3. Cook as desired