(Excuse me for using the same picture as the last post 😬)
Thanksgiving is less than a week away 🍂 Thought I’d share my turkey brine recipe. I’m all for brining because I don’t like putting gravy on my turkey so I need the meat to be seasoned all throughout! Also, gravy strictly stays in the center of the mashed potato volcano 🌋!
Makes 1 gallon of brine appropriate for 10-16lb turkey. If you don’t have a good sized container snuggly fitting the turkey, multiply the recipe to make enough brine to submerge the turkey completely.
10 garlic cloves, peeled
1/2 onion, chopped to large pieces
1 ginger, thumb sized and cut into slices
1 tbsp whole pepper corn
4 bay leaves
1 tbsp thyme, dried
8 cups veggie stock
8 cups water
Up to 1 cup salt
Large food-safe container
1. Combine all except salt and bring to boil
2. Once boiling, reduce heat and simmer for 20 min.
3. Remove from heat and gradually as salt until brine just starts to be too salty to taste by the teaspoon. I stop once I start cringing 😂.
4. Let cool to room temperature.
5. In a food-grade container or turkey bag, place frozen turkey.
6. Pour brine and cover / knot the bag opening. **Turkey should be completely submerged. Leave some room at top since frozen turkey will defrost but not all water will get displaced by the brine. I prefer to put the turkey in a bag so I don’t have to use as much brine and then place the bag in the container in case bag leaks. It also makes it easier for the bag to stand since the bag is not leakproof at the knot/tie.
7. Leave it out at room temperature and then move it into the refrigerator when going to bed (If turkey was thawed before going into the brine, place in the refrigerator right away).
8. Store in the refrigerator for 36-48 hours.
No hockey for us the past 2 days but we still managed to grab some action today with this banger!!! Might be a little unorthodox but hey 💵 is money! At the end of the day! We'll take it! Huge card lined up for tomorrow! Upwards to 12 units wagered! Don't miss out!