Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Servings:
12
Yield:
12 servings
Ingredients
Directions
Combine vegetable broth, sea salt, brown sugar, peppercorns, rosemary, sage, and thyme in a large stockpot. Bring to a boil, stirring frequently until salt and sugar dissolve. Remove from heat and let cool to room temperature.
Pour the water, broth mixture, and apple cider vinegar into a 5-gallon bucket; stir until brine is combined. Add the apples, onion, Worcestershire sauce, and garlic to the brine mixture.
Cook's Notes:
Crushed peppercorns can be substituted for whole, if desired.
Fresh rosemary, sage, and thyme can be substituted for dried.
To brine the turkey:
Wash and dry the turkey; remove the innards. Place the turkey, breast down, into the brine making sure that the cavity gets filled. Seal the brining container; brine for 12 to 24 hours. Remove the turkey. Carefully drain off excess brine; pat dry. Discard excess brine. Cook as desired.
You should always roast your turkey to the recommended internal temperature, as ovens and cooking times will vary.
Editor's Notes:
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
| 105 | Calories |
| 1g | Fat |
| 23g | Carbs |
| 2g | Protein |
