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.

Turkey brine options. Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely. Web allrecipes test kitchen 67 prep time:

Web combine 1/2 cup salt, the sugar and 1 quart water in a medium pot and bring to a boil over high heat. When water begins to boil, add salt, brown sugar, whole peppercorns, rosemary, thyme, and bay leaves. This is partly because of the lower temperature.

Web ingredients this brine recipe is so simple, it really is as easy as submerging your turkey (just about any sized turkey will work here) in seasoned water and adding some herbs. Web simply sprinkling salt on the surface isn’t going to cut it. Flavoring ingredients such as onions, citrus fruit, garlic, herbs, peppercorns, white wine, worcestershire sauce, sugar, etc.

Web put a stop to dry, flavorless birds. Rub ½ cup on the legs and 1 cup on the breast. Leave to brine for roughly 1 hr per 500g to ensure succulent meat and a flavourful bird, then drain well (discarding the aromatics), pat dry and roast.

Web for the dry brine: Cover and blend on high until smooth. Turkey is a relatively lean bird, particularly the breast meat, meaning that it doesn’t have a lot of fat to help keep the meat from becoming dry and tough.

It doesn't turn it into a salty mess, either. Web 1) in a large stockpot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, savory, peppercorns, garlic cloves, and bay leaves. Cook until salt is dissolved.