Turkey Brine Recipe
This turkey brine recipe yields the most moist, tender turkey each time. You'll be sure to impress your family and friends this holiday season!
Servings: 1 batch
Calories: 103kcal
Ingredients
- 1 3-4 lb boneless turkey breast
- scant 1/8 cup kosher salt
- 4 1/2 cups water divided
- 2 tbsp apple cider vinegar
- 2 bay leaves
- pinch fresh thyme leaves
- pinch fresh rosemary leaves
- 1 granny smith apple cored & chopped
Instructions
- To a medium pot add 3 cups water, salt, and vinegar. Stir to combine, and bring the mixture to a boil over high heat.
- Reduce the heat, stir the mixture occasionally, and continue cooking at a simmer until all of the salt's dissolved.
- Remove from heat, and set the mixture aside to cool completely. Once cooled completely, stir in another 1 1/2 cup of cold water.
- Open a large (gallon sized) ziplocking bag and add the herbs & chopped apple.
- Remove your turkey breast from it's packaging, give it a quick rinse, and then pat it dry using paper towels. Add the turkey to the ziplocking bag.
- Pour the cooled brine into the bag over the turkey. Seal the bag, removing any excess air as you do so.
- Refrigerate the turkey bag in the brine for at least 12 hours, but up to 14 before cooking via your preferred method.
Nutrition
Calories: 103kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 59mg | Potassium: 220mg | Fiber: 4g | Sugar: 19g | Vitamin A: 111IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg