Place the turkey, breast down, into the brine.

Mexican brine for turkey. Web what makes it so good? To prepare the brine, add 1 tablespoon of oil to a medium pot. The turkey rests for 36 to 48 hours in a brine of warming ingredients like apple cider, juniper berries and cinnamon.

Cover the turkey breasts with foil pressing down to mold to the shape of the breasts. Once boiling, add the salt and stir until dissolved. Place the rack low enough for the bird to fit without touching the top or sides of the oven.

Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. After a few minutes, add the onion, garlic and jalapeno to preheated oil. Traditional turkey recipes advise basting a turkey to keep the moisture in.

Web using approximately 3 to 4 tablespoons of kosher salt, generously season your turkey. Let the water return to a boil, then remove from heat. Now, add all the brine ingredients, like salt, black peppercorns, dried rosemary, sage, and thyme.

Web wipe the interior chamber of your fryer squeaky dry with paper towels and store in the box, if possible. Pour the solution over the turkey, followed by 3 quarts of cold water. Web this brine consists of water, salt, brown sugar, garlic, cinnamon sticks, and ancho chiles.

First, you’ll need to get a large stockpot. Simple turkey brine ingredients here's what you'll need to make this quick and easy turkey brine: 1 in a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves.