Turkey Brine: The Secret to a Moist and Flavourful Bird

I hope everyone had a wonderful Thanksgiving! What are you most grateful for this year?

As promised, here’s the recipe for my foolproof turkey brine that guarantees a tender and juicy bird, without any dry breast meat.

Ingredients:

• 1 whole turkey

• 1 litre apple juice

• 1 cup salt

• 7 litres (1 1/2 gallons) water

• 6 cut fresh apples

• 2 tablespoons whole peppercorns

• 4 bay leaves

• 2 tablespoons rosemary

• 3 tablespoons ground sage

Equipment:

• Large, deep container (preferably plastic) to fit the turkey

• Large stockpot

• Ice bath

• Paper towels

• Roaster

Instructions:

1. Prepare the brine: In a large stockpot, combine water, apple juice, salt, sliced apples, peppercorns, bay leaves, rosemary, and sage. Bring to a boil and simmer for 30 minutes, then let cool completely in an ice bath. Stir occasionally to expedite the cooling process.

2. Prepare the turkey: Wash the turkey thoroughly in cold water. Ensure the turkey is not frozen. Remove the neck, liver, and giblets from the cavity. Place the remaining sliced apples inside the turkey cavity.

3. Brine the turkey: Place the turkey, breast side down, in the prepared container. Pour the cooled brine over the turkey, ensuring it is fully submerged. Cover the container and refrigerate for at least 12 hours, or overnight.

4. Cook the turkey: Remove the turkey from the brine and pat it dry with paper towels. Place the turkey in a roaster and sprinkle with ground sage. Do not add any additional salt or seasoning. Add one cup of water or chicken stock . Cover.

5. Roast the turkey in a preheated oven at 350°F for 3-4 hours, or until the internal temperature reaches 165°F . For an 8-pound turkey, this typically takes 3 hours.