Thanksgiving is one of my all-time favorite holidays. I love to cook and what better way to spend your day(s) doing something you love! Since we’re hosting Thanksgiving at our house this year, we’re in charge of the turkey. The last time we hosted Thanksgiving, we got a turkey that was already brined. This is the first year we’re brining ourselves! I can’t wait.
It’s not too late to brine your turkey for Thanksgiving tomorrow. I’m trying out a new brine (a take on the Pioneer Woman’s Favorite Brine). I’ll be sure to update this post with how it turns out, but it sure smells delicious and is really easy!
- 3 cups Apple Juice Or Apple Cider
- 2 gallons Cold Water
- 4 Tablespoons Fresh Rosemary Leaves
- 5 cloves Garlic, Minced
- 1-1/2 cup Kosher Salt
- 2 cups Brown Sugar
- 3 Tablespoons Peppercorns
- 5 whole Bay Leaves
- Peel Of Three Large Oranges
- 3 Tablespoons Cinnamon
- 3 Tablespoons of Paprika
Making the Magic:
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat immediately and cover.
Allow to cool completely. I stuck the pot in the freezer for a bit to help with the cooling process. Then pour into a large brining bag or pot (I used a bag!). Place uncooked turkey in brine solution breast down (flip about 10 hours in), then refrigerate for 16 to 24 hours.
When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.
I’m so excited to share with you everything else that’s going on our table tomorrow. Stay tuned and Happy Thanksgiving!