Lemon-Rosemary Turkey Brine
Lemon-Rosemary Turkey Brine
This wet brine infuses a light citrus and herbal note to poultry. This will help to brighten up the flavor and provide a tender juicy holiday turkey.
Print PinServings: 1 Gallon
Ingredients
- 1 gallon cold water
- 2 cups ice
- 3/4 cup coarse salt
- 3/4 cup white
- 3 lemons, halved
- 3 limes, halved
- 3 sprigs rosemary
- 3 bay leaves
- 2 sprigs fresh thyme
- 6 garlic cloves, smashed
Instructions
- Place water into large plastic lined stock pot. Large baking bags work well for the task. Pour in cold water and stir in salt and sugar until it begins to dissolve. Add remaining ingredients.
- Submerge turkey into mixture and add as much ice as the stock pot can accommodate. Cover and place into refrigerator for 10-14 hours.
- Remove turkey from brine, wash off with cold water, pat dry with paper towels. Season turkey with a rub that does NOT contain salt, and cook as directed.
- If you have a very large turkey, place into a cooler. Add brine and ice, cover and store in a cool place.
Notes
Image by Ulrike Leone from PixabayÂ
