Best 3 Grandmas Farmhouse Turkey Brine Recipes

ANNIE'S TURKEY BRINE

Annie's Turkey Brine image

A little bit of sweet, salty, and a whole lot of savory! Yummmm!

Provided by Annette M Acord

Categories Turkey Brine

Time 45m

Yield 1

Number Of Ingredients 10

Ingredients

1 ½ gallons water
1 quart apple cider
2 cups brown sugar
2 oranges, sliced
1 ½ cups salt
¾ cup celery leaves and diced celery stalk from the inside of a bunch
3 tablespoons dried rosemary
6 cloves garlic, minced
6 bay leaves
1 tablespoon dried thyme

Steps:

Stir water, apple cider, brown sugar, orange slices, salt, celery, rosemary, garlic, bay leaves, and thyme together in a stock pot; bring to a boil and cook 5 minutes. Cool brine completely before using to brine turkey.

Nutrition Facts : Calories 2447.4 calories, Carbohydrate 621.7 g, Fat 2.5 g, Fiber 15.7 g, Protein 6.4 g, SaturatedFat 1 g, Sodium 486.3 mg, Sugar 574.6 g

ULTIMATE TURKEY BRINE

Ultimate Turkey Brine image

Simple overnight brine that will make any turkey moist and tasty. You can use this recipe for turkeys in the 15 to 20-pound range. Brining works best for fresh turkeys; you should definitely not brine any turkey that is already injected with a 'solution.'

Provided by Eric

Categories Side Dish Sauces and Condiments Recipes

Time 2h25m

Yield 30

Number Of Ingredients 8

Ingredients

1 gallon water
2 cups kosher salt
1 ½ cups dark brown sugar
12 whole cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 ½ teaspoons dried rosemary
2 ½ teaspoons dried thyme

Steps:

Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
Refrigerate brine until completely cooled.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 6080.8 mg, Sugar 10.7 g

ROASTED HERITAGE TURKEY WITH AROMATIC BRINE

Roasted Heritage Turkey with Aromatic Brine image

The wet brine for this turkey is made with a combination of garlic, thyme, bay leaves, coriander, peppercorns, and fennel seeds. Adapted from Anne Quatrano's "Summerland: Recipes for Celebrating with Southern Hospitality" (Rizzoli).

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes

Time P1DT4h5m

Number Of Ingredients 14

Ingredients

1 cup light-brown sugar
Coarse salt and freshly ground pepper
2 medium onions, quartered
2 inner stalks celery with leaves, cut into 2-inch pieces (about 1/2 cup)
6 cloves garlic, smashed
4 sprigs thyme
6 fresh bay leaves
2 tablespoons whole coriander seeds
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 heritage turkey (9 to 11 pounds), giblets reserved for gravy
4 tablespoons unsalted butter, room temperature, plus 1 stick, melted, for basting
Turkey Gravy for Butter-Basted Roast Turkey, for serving
Nuts in shells, sage sprigs, and crab-apple branches, for garnish (optional)

Steps:

Fill a large stockpot or food-grade bucket three-quarters full with warm water. Add brown sugar and 2 cups salt, stirring until dissolved. Add onions, celery, garlic, thyme, bay leaves, coriander, peppercorns, and fennel seeds. Let cool to room temperature. Place turkey in brine. Add cool water, if necessary, to fully submerge turkey. Cover and refrigerate 24 hours.
Remove turkey from brine. Rinse inside and out; pat dry with paper towels. Season cavity with salt and pepper. Rub room-temperature butter evenly over outside of turkey; season with salt and pepper. Tuck wings under turkey; tie drumsticks together with kitchen twine. Transfer to a roasting pan fitted with a rack. Let stand 1 hour.
Preheat oven to 425 degrees with rack in lower third. Roast turkey 30 minutes. Baste with some of melted butter; lower oven temperature to 350 degrees. Continue roasting, basting with butter every 30 minutes, until a thermometer inserted into thickest part of breast near (but not touching) bone registers 165 degrees, 1 to 1 1/2 hours total, depending on size of bird.
Transfer turkey to a serving platter. Reserve pan with drippings for gravy. Let turkey rest at least 45 minutes; carve and serve with gravy and garnishes.