Matt's Fried Turkey Brine Recipe - Allrecipes.com
  • READY IN 12+ hrs

Matt's Fried Turkey Brine

Recipe by  

"This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep fried turkey, this is what he produced. Please remember to PAT THE TURKEY DRY before placing into hot oil. We don't want any injuries....just full tummies! Recipe is for brine for a 16-pound turkey."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    12 hrs 25 mins

Directions

  1. Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.
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Footnotes

  • Cook's Note:
  • Place thawed 16-pound turkey breast-side down in the brine and weigh down the bird to ensure it is fully immersed. Cover and refrigerate for 8 to 16 hours, turning the bird once halfway through brining. Keep brine at or below 40 degrees F (4 degrees C) while marinating. Pat turkey dry before frying!
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Nutrition

  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 6163 mg
  • 247%

* Percent Daily Values are based on a 2,000 calorie diet.

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