Turkey Brine
by yrocgray
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INGREDIENTS
- 1 gallon Vegetable Broth
- 1 cup Kosher Salt
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 tablespoon Peppercorns
- 1/2 tablespoon Allspice Berries
- 1/2 tablespoon Candied Ginger
- 1 head Garlic ; Cut in half
- 4 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 3 gallons Water
INSTRUCTIONS
1. Mix all ingredients in a large stock pot except 1 gallon of water
2. Boil
3. Cool to Room Temperature
4. Refrigerate (overnight or 2 -3 days ahead of time)
5. Add to bucket
6. Add 1 gallon of ice water
7. Add Turkey breast down (Overnight)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (15619g) | ||
| Recipe Makes: Servings | ||
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| Calories: 5081 | ||
| Calories from Fat: 16 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.7g | 2 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 979292.9mg | 33769 % | |
| Potassium 33256.6mg | 875 % | |
| Total Carbohydrate 695.9g | 205 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 693.5g | ||
| Protein 578g | 826 % | |
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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. |
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Calories per serving: 5081
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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