Brining is the best way to bring moisture and flavor into your turkey. A brine is concentrated in salt and aromatics with this recipe using rosemary, citrus, bay leaves, and garlic. The high solute load of a brine drives moisture into the meat and ensures the most juicy outcomes, reducing moisture loss at time of cooking by upwards of 40%. This brine recipe is lower in sugar than most, but it doesn't lack any flavor!
Ingredients:
10 oz apple juice
2 gallons cold water, 3 L separated
2-3 sprigs fresh rosemary leaves
1 1/2 c redmond real salt
1 c. coconut sugar
4 Tbsp. peppercorns
5 whole bay leaves
Peel of three large oranges
Wedges of peeled oranges, smashed
5-7 cloves garlic, smashed
In a large stockpot bring 3 L of water (or more if you have capacity from your 2 gallon total) to a boil along with 10oz apple juice jar and contents of brine pack (rosemary, salt, sugar, peppercorns, bay leaves), simmer for about 5 minutes and stir to combine. Then cut heat and process oranges and garlic adding to stock pot.
Using a 5 gallon bucket take your large plastic empty brine bag and place inside rolling excess around the rim. Add remaining 2 gallons of cold water. As stock pot and its contents comes down to just warm, pour this into the cold water and stir to combine, place stock pot in fridge to bring to a chill once water is cool or below room temp, add your thawed turkey and place back in fridge.
Keep turkey submerged in brine for about 16-24 hours in fridge. Then remove from brine and submerge to dip in cold water to rinse excess, then pat dry with paper towel. Allow to rest for about 20-30 minutes prior to starting turkey preparation and consider drying one more time prior to preparation.
Thanksgiving note: I like to get my turkey in the brine on Wednesday morning for best outcomes and then I pull the bird and pat it dry at least 1 hour prior to roasting as I spatchcock and coat with butter, herbs, and salt.
