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Make the brine. Combine water, apple juice, salt, spices, and herbs in a large pot on the stovetop. Bring the contents to a boil. Chill completely. Remove the brine from the stove and stir in additional apple juice and ice cubes to bring the brine down in temperature. Allow to fully chill before adding a turkey.

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Boil: Bring the water to a boil, then add the salt and brown sugar. Stir until dissolved. 2. Season: Add bay leaves, peppercorns, rosemary, thyme, and cloves. Reduce to a simmer. 3. Cool: Remove from the heat and let cool completely before using.

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4. Vinegar Poultry Brine. Don't worry, this brine solution won't make turkey unpleasantly sour. It has a perfect blend of sugar, vinegar, salt, and spices, which provides the bird with nothing but wonderfully balanced flavors. Brine in the fridge for 1 hour for every pound of turkey. 5.

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To make turkey brine first place all the ingredients in a large pot and bring them to a simmer. Cook for 2-3 minutes, or until all of the salt and sugar have dissolved. Let the brine cool completely. Place the turkey in the liquid. Add cool water until you cover the turkey. Leave the turkey in the fridge for 18-24 hours.

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STEP 1. In a large pot, combine the pineapple juice, soy sauce, brown sugar, garlic, ginger, salt, and pepper. STEP 2. Bring the mixture to a boil, then remove from heat and let it cool completely. STEP 3. Place the turkey in a large brining bag or container and pour the cooled brine over it. Add enough water to fully submerge the turkey.

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Turn off the heat, cover, and allow the brine to cool completely. Step. 2 Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours. Step. 3 Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with.

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In a large stock pot, stir together cold cider mixture with remaining 3 quarts apple cider and all of the cold water. Submerge turkey in the pot, or pour brine over turkey in a large brining bag (see brining tips below). Cover and let soak 8-12 hours. Remove turkey from brine, rinse well inside and out, and dry with paper towels.

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Substitutions. Sugar - Swap the granulated sugar for brown sugar.. Cider - Try replacing 3 cups of water with equal amounts of apple cider (apple juice in a pinch, NOT apple cider vinegar) for extra flavorful moisture.. Zest - Add the peels from 3 oranges for a hint of citrus in your brine. Use a knife to finely slice only the zest (colored skin) and not the bitter white pith.

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Place the turkey breast in the container. Add water until the turkey breast is just covered. 1 turkey breast. Refrigerate for 12-14 hours. Smoke over indirect heat at 275° for 3-4 hours or until internal temperature reaches 165° according to your smokers directions. Apple or cherry wood are great for this recipe.

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Separate. Heat a frying pan over medium heat. Season the ground meat with garlic salt, pepper and fry until brown. Add the bacon and fried a little, incorporate the onion, mushrooms, pineapple, raisins and at the end, add the potatoes. Meanwhile, preheat the oven to 428F (220 C).

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10 hours should be the minimum for brining a large turkey. Brining for too long can ruin the flavor and make the turkey too salty. 24 hours is the maximum amount of time to brine. If using a smaller turkey, use the hour per pound rule. Pour off brine and discard. Cook accordingly. Serving size 4 ounces. 12# Turkey = 48 servings.

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Add salt mixture and other ingredients; refrigerate: Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once. JOHN KERNICK.

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Close up the bag, cut ½-inch air pockets if instructed to do so from the oven bag box, and insert your thermometer in the thickest part of the turkey breast. Set your thermometer to beep at you once it hits 165 degrees Fahrenheit. Bake at 350 degrees Fahrenheit until the thermometer beeps.

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Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.

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Pour over the turkey in the pot. Then add garlic, thyme, rosemary, sage. bay leaves, peppercorns, pepper flakes, orange, and lemon slices. Give it a stir, add some ice, if available. Cover pot or container with a lid. Place in prepared place in the fridge for the turkey to brine for 12 or up to 24 hours.

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A brine—whether wet or dry—is a great way to add flavor and moisture to a whole turkey. The simplest version is a combination of water and salt, but this Hawaiian turkey brine uses pineapple juice as the liquid and offers another layer of salt (along with umami) from soy sauce; maple syrup contributes sweetness while garlic and crushed red pepper bring a little kick.