Brining a turkey or roaster chicken seasons it wonderfully, and keeps the breast meat from getting dry while the dark meat is finishing cooking. This recipe started out as Apple Cider Brine, a recipe from www.recipezaar.com. I didn't like the apple flavor with turkey, so adjusted it to give the turkey the taste of turkey with cranberry sauce and my Mom's stuffing!
Combine cranberry juice, kosher salt, marjoram and thyme in a large pot. Bring just to a boil, stirring to dissolve the salt. Cook 3-4 minutes. Remove from the heat. Add the ice water and set aside to cool.
Line another large pot with a turkey-sized oven cooking bag. Remove the giblets from the turkey and set aside. Remove excess fat from the turkey, remove any pinfeathers, and then rinse the turkey thoroughly. With the point of a knife, puncture the membrane inside the turkey cavity.
Put the turkey inside the cooking bag head-first. Pour the cooled brine into and over the turkey. Squeezing out as much air as possible, seal the bag with a twist tie. Put the pot, bag and turkey into the refrigerate and brine overnight.
The next day, pour off the brine, wash the turkey really well, then dry it off. Roast the turkey as you normally do.
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|Serving Size: 1 Serving (709g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 9320.5mg||321 %|
|Potassium 348.5mg||9 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 54.2g|
|Protein 1.8g||3 %|
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Calories per serving: 206
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