If you’re on the fence about brining your turkey this year, this is your last opportunity to give it a try! I’m making the brine following my friend Jen’s recipe below. I’ll make the brine this morning (Tuesday) which will give it about a day and a half to develop. We’ll add the bird Wednesday so that it has a good 24 hours to brine.
Tip: When buying spices that you don’t normally use, go to a whole foods store. Many of them sell spices in bulk – meaning that you can go in and measure out what you need. So you can purchase a tablespoon or less of what you need!Jen’s Turkey Brine Recipe 1 C kosher salt 1/2 C light brown sugar 1 gallon vegetable stock 1 T black peppercorns 1 1/2 teaspoons allspice berries (optional) 1 1/2 teaspoons chopped candied ginger ( fresh is fine too) 1 gallon heavily iced water
Combine veg stock, salt, brown sugar, peppercorns, allspice and ginger in large stockpot over medium high heat. Stir occasionally to dissolve solids and bring to boil. Remove brine from heat and cool. Best made 1-2 days before brining. 24 hours prior, take DAS BIRD and stick it in the brine with a gallon of the iced H2O. The bird will need to be weighed down so that he/she is completely submerged.
I think I may try this at Christmas time. Always looking to do something a little different! Thank you for sharing this recipe. I’ve always been curious about brining and I think I will give it a shot! Happy Thanksgiving to all!