I used this recipe along with an Apple Sage Brine Kit I purchased at my local grocery store, so it worked out perfectly. Since the brine kit I purchased from the store required a medium boil, then cooling, then add to turkey procedure, I added brown sugar, apple cider, (required by the brine kit) a little bit of maple syrup, celery, poultry seasonig, dried thyme leaves, dried rosemary, bay leaves, celery seeds, pepper, chicken soup base, carrots, onion & garlic to the brine kit when it started to boil. The kit came with a brine bag. After the above mentioned cooled, I added this to the turkey with 6 quarts of cold water & 1/2 cup of apple cider vinegar (required by the brine kit). In all honesty, other than the extra ingredients I added (and the brine kit) I used this recipe as my anchor, and I purchased the brine kit out of desperation because all of the kosher salt had been sold out. Now, let's get back to my next steps. I placed my turkey in a cooler with ice (too big to fit in the refrigerator) for 24 hrs. My 20.5 lbs. Turkey cooked in 3-1/2 hours. I was told by my entire family that this was the best turkey they ever had. The turkey was moist (even the breast!) and everyone wanted leftovers! Thanks! Great brine & will use again next year!
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I used this recipe along with an Apple Sage Brine Kit I purchased at my local grocery store,...