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brinedturkey01

Brined Turkey

Choose from 2 different brines for a juicy and perfectly seasoned turkey
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Prep Time 30 minutes
Ingredients Equipment Method

Ingredients
  

  • 1 12 – 14-poundyoung Turkey
Orange Turkey Brine
  • 1 12 fluid ounce can frozen orange juice concentrate, thawed
  • 1 orange sliced
  • 1 lemon sliced
  • 1 lime sliced
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 3 cloves garlic
  • 2 bay leaves
  • 1 cup kosher salt
  • 1 1/2 gallons water
PineappleTurkey Brine:
  • 1 ¼ gallons water 1gallon and 1 quart 4732 milliliters
  • 1 quart pineapple juice
  • 3.5 % kosher salt – 198 grams round it to 200
  • 1 can of Pineapples – never use fresh pineapple the bromalin will destroy the meat
  • 400 grams of sugar
  • 5 whole cloves

Equipment

  • 1 Cooler
  • 2 5 Gallon food storage bag (double them)
  • Enoughice to keep the bag standing

Method
 

  1. Method:
  2. For the orange turkey brine:
  3. Combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. Remove from heat and allow to cool to room temperature.
  4. For the pineapple turkey brine:
  5. Combine all of the ingredients in a large stock pot and stir to dissolve the sugar and salt. No heating is necessary.
  6. Once the brine is cool:
  7. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, in the bag neck side down.
  8. Place the bag in the cooler with enough ice around to keep it upright.
  9. Pour the brine into the bag, making sure that the cavity gets filled.
  10. Seal the bag and cover with ice.
  11. Keep an eye on the ice level every day and top off as necessary.
  12. Remove the turkey from the brine about 5 hours before you want to serve the turkey. Drain the turkey cavity and pat it dry.
  13. You can stuff butter under the skin at this point and or rub all over the skin.
  14. Bake / smoke / fry the turkey as you desire.