Herb & Citrus Brined Roast Turkey
- Brine is water solution highly concentrated in salt and some sugar. You can flavour your brine with practically anything!
- The science behind brine is fairly straightforward. Due to the “law of mass action” and osmosis, the salt in the brine will automatically penetrate the meat, bringing with it the flavoured water. The end result, your meat will be hydrated, tenderized and seasoned from the inside out. This helps keep your meat moist, especially during long term dry heat cooking methods such as roasting, and makes your meat taste extra delicious!
DAY 3 – Rooks to Cooks’ Top 10 Holiday Recipe Countdown:
Herb & Citrus Turkey Brine
Yield: Brine for 1 medium turkey
- 2 cups kosher salt
- 2 cups brown sugar
- 1 orange sliced
- 1 lemon sliced
- 3 sprigs rosemary
- 3 sprigs thyme
- 3 sprigs sage
- 1 Tbsp black peppercorns
- 3 bay leaves
- 1 Litre water
- 8 Litres ice water
- In a medium pot, bring 1 litre of water to a boil. Whisk in the salt and sugar until fully dissolved.
- Remove pot from heat and add the herbs, bay leaves, peppercorns and citrus. Let contents sit in the hot water, sugar and salt mixture for 30 minutes, or until water is cool.
- Pour salt mixture into a large bucket, top with ice water and mix until fully incorporated. Submerge turkey and let brine for 24 – 30 hours.
- Remove turkey from brine 6 hours before you intend to roast. Dispose of brine.