In a medium pot combine the water, salt, sugar, bay leaves, thyme, garlic, and the peppercorns and bring to a simmer.

Turkey brine with wine. Doing so allows me to create more unique content and recipes for you. This post may contain affiliate links. Use 1 tablespoon of it to smear the turkey inside the cavity.

Cover and refrigerate the turkey for at least 24 hours. Remove the turkey from the brine and wipe off the onions, garlic, and spices with paper towels. The general rule of thumb is to keep the turkey in the fryer for about three minutes per pound.

Let boil for 2 minutes and then remove the brine from the heat. When the butter is foaming, sprinkle in the flour, whisking constantly to work out any lumps. Pour enough ice water into the pot to cover the turkey.

😉i use a red wine blend that my grocery store sells for less than $10 a bottle. Web remove from the heat and add the peppercorns, thyme, sage and lemon strips. 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.

Pour the brine into a large stockpot or bucket and add 3 quarts cold water. It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity.

Heat a medium saucepan over medium and add the butter, swirling to melt. Web peppercorns salt brown sugar making this red wine brine does require 2 bottles of red wine, but hey, it’s the holidays! Rinse and dry your turkey.