Brine For Turkey Recipe
This is my go-to recipe to brine any bird by grilling, smoking, or frying! It's very easy to make and even more incredible if allowed to marinate with turkey or chicken overnight.
Servings: 1
Calories: 286kcal
Ingredients
- 8 cups Water
- 1/2 cup Kosher Salt
- 1/4 cup Sugar
- 2 tbsp Whole Peppercorns
- 1 tbsp Adobo All Purpose Seasoning
- 5 Garlic Cloves rough chopped
- 3 Celery Stalks cleaned, cut
- 1 Lemon cleaned, sliced
- 4 Sprigs of Thyme
- 2 Bay Leaves
Instructions
- Bring 2 cups of water up to boil. Upon boil, turn off heat, pour in salt, sugar, and Adobo seasoning. Stir until dissolved.
- Once dissolved add whole peppercorns, chopped garlic, chopped celery, lemon slices, thyme, and bay leaves. Combine and stir. Cool down mixture by adding the remaining 6 cups of cool water. Allow mixture to sit and cool before adding turkey or chicken.
- Take turkey or chicken, place it inside of a food storage container or storage bag. Pour cooled brine mixture into container or bag with the turkey/chicken. Refrigerate for at least 8 hours, preferably overnight. (TIP: If you use a Ziplock bag to submerge your protein in, I recommend placing this inside of a bowl to prevent leaks in your refrigerator.)
Nutrition
Calories: 286kcal | Carbohydrates: 72g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 56700mg | Potassium: 423mg | Fiber: 7g | Sugar: 51g | Vitamin A: 472IU | Vitamin C: 12mg | Calcium: 271mg | Iron: 5mg