“I came up with this recipe after trying several brines and taking the best from them all. Try it and taste the difference. It makes enough for a 9 to 12 pound turkey.” - by HEINZWORTH
Ingredients
Adjust Servings
Original recipe yields 1.25 gallons
Directions
- Line a large stockpot with a large food safe bag. Pour the water, wine, and salt into the bag; stir until the salt is completely dissolved. Squeeze the orange quarters into the liquid and then drop them into the pot. Add the rosemary and give a final stir.
- To use, carefully lower a thawed turkey into the brine and tie the bag to seal; store in refrigerator at least 5 hours before cooking.
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Reviews (5)
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2nd2Mama
"This recipe is the best, I have never cooked a more tender and juicy turkey in all my years cooking. Great!..." See more"
jamimoore
"This was the best turkey I've ever made! It was moist for the entire week of leftovers. I did a 16 pounder and it was plenty. After taking it out of the brine, drying it and letting it come to room..." See more temp, I rubbed it with butter herb rub of sage, rosemary, thyme, and garlic. Added sald and pepper and cooked. Delicious! Thank you!"
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