Remove the neck and giblets, or save for another use.

Brine for frozen turkey recipe. Set a wire cooling rack on a baking sheet and place the turkey on the rack. Stir to dissolve the salt and sugar. In a large stockpot, heat 1 quart of cider, the salt, and all of the herbs and spices over medium heat, stirring until the salt has dissolved.

Add the remaining 3 quarts cider and the. Web 15 minutes cook time 3+ hours calories per serving 870 pickle brined turkey prep time 3+ hours cook time 3+ hours calories per serving 240 savory brined turkey cook time 3 hours calories per serving 190 brined brown sugar deep fried turkey Remove giblets or neck sections and set them aside for stock if desired.

Place both herbs in a small bowl, add 3 tablespoons of the kosher salt, and stir to combine. Web 5 mins cool time: Place a wire cooling rack on a baking sheet and put the turkey on the rack.

Bring the water to a boil, then add the salt and brown sugar. Add the boiling water to the stock pot and whisk until the salt is dissolved. First, you’ll need to get a large stockpot.

Use more salt if your turkey is larger. You want it to come to a boil. After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f.

Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes. Carefully submerge the turkey in the brine.