“Most everyone loves the taste of a salty sweet flavor. I have been using brine for years when making my turkey and chicken. I've tried this one or that one, but finally settled on taking the best elements of my 3 favorite ones to create my own with all the wonderful flavors of Thanksgiving.” - by Simply Whimsy
Ingredients
Adjust Servings
Original recipe yields 6 cups of brine
Directions
- In a large stockpot, mix together the kosher salt, orange juice concentrate, cranberry juice concentrate, water, brown sugar, cinnamon stick, lemon wedges, orange wedges, onion wedges, garlic cloves, bay leaves, thyme, and black pepper; stir until the salt and brown sugar have dissolved. To use, place a whole turkey into the brine, cover, and refrigerate 14 to 16 hours before roasting. Discard used brine.
Share It
Reviews (7)
Rate This Recipe
"I'm truly not sure how to rate this recipe. I'll start by saying that the turkey tasted great but I didn't really taste the flavors from the brine and the ingredients are too expensive to waste on som..." See moreething I'm not tasting. I've used other brines before and I don't feel the other ingredients added anything special. The cranberry juice dyed the bird an unappetizing pink and it browned way too quickly. I covered with foil but the skin was almost black by the time it was done. So in the future I think I'll pass on the frozen juices but use other features from this recipe."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
