Dry brine or wet brine? Everybody’s got their something. Well, turns out? I’m in to BOTH!
Last year I shared my favorite DRY TURKEY BRINE plus a great way to roast your turkey out on your gas grill.
This year, we are soaking our bird in deep dark molasses, orange peels, pink peppercorns and tons of garlic!! We just can’t be tamed, y’know…
Here is how ya do it:
Bring half the water to a boil and then make a “brine concentrate”….Brine really is just all about salt salt salt…and lots of flavor!
Add apple cider vinegar, soy sauce, bay leaves, herbs, garlic, star anise pods…
Tons of pink peppercorns…I love the bright citrus flavor these add!
Add the orange peels and the rest of the ingredients and give it a stir.
Add the “brine concentrate” to the boiling pot of water and stir till the salt, honey and molasses has melted.
Add the remaining cool water. Place brine in the refrigerator till you are ready to use it…
Remove the giblets and rinse the bird well. Fold over the sides on a large brining bag and place the bird inside.
Pour all the brine in and cover bird completely.
Pull up the sides and tie it up tight. You want the whole turkey totally covered.
Wet Turkey Brine
Total Time: 20 Mins
Prep Time: 5 Mins
24 c water, divided
1 1/2 c kosher salt
2 c honey
1 c molasses
2 full heads of garlic, peeled
1/4 c pink peppercorns
5 star anise pods
8- 10 fresh sage leaves
5 bay leaves
5 sprigs fresh thyme
1 T crushed red pepper flakes
2 orange peels
1 c soy sauce
In a really large pot, bring half the water to a boil. Once boiling, remove from heat and let the bubbling stop. Then add all the brine ingredients and stir until all the salt, honey and molasses is dissolved. Add the remaining cool water. Let chill in the refrigerator for 1 -2 hours. Submerge turkey fully and let marinate at least 12 hours. Rinse well and pat dry.
Prepare turkey to your liking. I prefer my Turkey On The Grill method.