matts-fried-turkey-brine

Matt's Fried Turkey Brine

0 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    12 h 25 m
carter_crazy
Recipe by  carter_crazy

“This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep fried turkey, this is what he produced. Please remember to PAT THE TURKEY DRY before placing into hot oil. We don't want any injuries....just full tummies! Recipe is for brine for a 16-pound turkey.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 66 cal
  • 3%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 14.3 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 6163 mg
  • 247%

Based on a 2,000 calorie diet

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