The benefits to brining Turkey, chicken, pork, etc;
The Turkey retains all moisture in the cooking process. It will be the moistest
Turkey you will ever cook.
The bird/Pork cooks faster- up to 25 %.
Use an instant read thermometer to temp your Turkey / Pork to determine
doneness. The thigh must read 165 F, Pork Loin 150 F.
1. Bring APPLE CIDER, WATER, and AND OJ to a boil. Stir in SALT, Brown SUGAR, and all spices.
2. Stir well until all ingredients are dissolved into liquid. Turn heat off.
3. Cool brine 12 – 24 hours.
4. Place Turkey / Pork Loin into a large pot.
5. Cover Turkey /Pork with brine. It may be necessary to place a bowl atop of the Turkey/Pork to keep it submerged.
6. Brine the Turkey / Pork up to two days (48 hours). Store between 33-42 degrees
7. Remove Turkey / Pork from the brine, rinse lightly under cold running water.
8. Cook Turkey /Pork any way you choose.
Doubled the recipe for a 12lb turkey in 2016. Turned out awesome. Used a large pot for turkey and 4 quarts covered most of turkey
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2443g) | ||
Recipe Makes: Servings | ||
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Calories: 1675 | ||
Calories from Fat: 32 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 145.6mg | 5 % | |
Potassium 2400.2mg | 63 % | |
Total Carbohydrate 419.1g | 123 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 411.3g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1675
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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