Great idea for a brine. I made the vegie stock out of vegie bouillon cubes and omitted the salt altogether. I used fresh rosemary, dry sage, fresh thyme and omitted the savory as I didn't have any. I added fresh garlic, onions, and an orange cut in half. I kept the turkey in the bine for 48 hours and then stuffed the turkey with the spices, onions, garlic and orange from the brine. I also infused the turkey with sage and garlic butter. I always put sage butter in between the skin and the turkey breast cover the turkey in olive oil and season the outside with salt, pepper, sage, garlic and poultry seasoning and cooked the turkey in a bag. It was moist and flavorful. The gravy was wonderfully seasoned. I will use this brine again!
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Great idea for a brine. I made the vegie stock out of vegie bouillon cubes and omitted the...