If you’re looking for a delicious, juicy turkey recipe, this tried and true Turkey Brine Recipe is a Thanksgiving must!
1/4 cup kosher salt per 1 liter of water/cider needed to cover turkey (Most containers that are the size of the turkey will require 7L+ of water)
Apple cider, ratio should be 100-150 mL per 1 liter of water
15-20g brown sugar per 1 liter of water
1/4 cup Whole allspice for 7L of brine
1/4 cup Whole black peppercorns
1/4 cup Dried cranberries
1/2 cup Garlic, crushed
1/2 cup shallots, coarsley chopped
1/2 cup onions, coarsley chopped
(Amounts for ingredients other than salt and brown sugar do not have to be exact. Increase/decrease other ingredients according to amount of brine liquid.)
Soak turkey for 48 hours
*Optional: to bring out the flavors better, bring 1-2 liters of water to a boil and then add the brine ingredients. Turn off the heat and let it sit for 5 minutes, cool and then add back to the rest of the brining liquid.
Lightly pat turkey dry when ready to cook. Do not stuff with any bread or absorbent ingredients. Roasting for 12-14 lb. turkey is about 2-2 1/2 hours at 350 degrees F in oven. 325 degrees in convection oven. Place a stick of butter on top of turkey for additional basting liquid. Baste turkey every 15 minutes. Turkey is done when internal temperature is 145-150 degrees F. Dark meat regions may be a little underdone depending on the size of the turkey. Remove from breast and cook legs further if needed.