Directions:
- You will also need 1 Ice chest just large enough to hold the bird, brine, and ice (not too big, bird must be submerged) and 1 Brine injector (preferred), or a large (50+cc) hydodermic with large diameter needle.
- Stir salt and sugar into boiling water until completely dissolved.
- Add remaining ingredients, except olive oil, and allow to set for at least 30 minutes for flavors to develop.
- Taste; brine will be very salty; thats why it is called brine.
- Adjust any or all ingredients to your taste, keeping in mind that tastes should be quite assertive.
- Thoroughly blend everything in a food processor or blender.
- Whisk or blend in olive oil, and strain about half into a cup or bowl for injecting, returning all strained solids to the half to be used for brining.
- Thaw your turkey completely, if frozen.
- Better yet, get a fresh turkey that hasnt been injected with all of the artificial quote butter unquote stuff, so the only thing in the bird is what YOU put inside the bird!
- Remove and reserve the neck and innards for gravy making, or discard them if you are not a gravy freak.
- Wash the bird thoroughly inside and out, drain well, and pat dry with paper towels.
- Use a 2 ounce (about) brining injector or a BIG (50+ cc) hypodeemic nerdle to inject the bird with the strained brine.
- Inject in at least 3-4 sites on each side of the breast, 2-3 in each thigh, and 2-3 into the meaty part of each drumsticks, pushing the needle in deep and injecting about 1/3 of the brine deep, pulling the needle back about a third, injecting another third of the brine, and repeating after pulling the needle back another third of its length.
- Pour any remaining injection-brine with the half to be used for brining.
- Place 1 bag of ice in the bottom of the ice chest, place the turkey on top, and pour all of the brine over the turkey.
- Dump the remaining bag of ice over the turkey, and add enough very cold water to just cover the bird.
- Slosh things around enough to combine the brine with the additional water, ice, and the turkey, and make sure the brine gets into the turkey cavity.
- Close the ice chest, and set in a cool place to marinate.
- After about 7-8 hours, turn the turkey over, top to bottom, and do it again after another 7-8 hours.
- Add more ice only if everything melts; dont bother otherwise.
- After a total of at least 24 hours, you are ready to cook your bird any way you desire, stuffed or not stuffed, roasted, fried, nuked, whatever.
- Just be sure to drain the turkey well and pat it dry before cooking by your desired method.
- Throw away all of the brine, remaining ice, etc.
- ,and thoroughly wash your ice chest before using it for more legitimate purposes, such as storing beer and wine to go with your wonnerful turkey dinner.
- Notes: This marinade/brine can also be used for chicken or pork- just half the recipe, and follow the general instructions using smaller amounts- or make a full recipe of the brine/marinade and save half in the fridge for next time.
- If you are lucky enough to actually have a fridge large enough and empty enough to hold a turkey for a day or so, forget the ice chest and most of the ice, and brine your bird in a plastic bag large enough to hold the bird and brine, squeezing out all of the air, and just turn it over every 7-8 hours so things marinate evenly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.24 Kcal (822 kJ) | ||
| Calories from fat | 115.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.87g | 20% | |
|---|---|---|---|
| Cholesterol | 27.76mg | 9% | |
| Sodium | 2205.55mg | 92% | |
| Potassium | 145.71mg | 3% | |
| Total Carbs | 12.18g | 4% | |
| Sugars | 11.62g | 46% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 8.55g | 17% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 82.09 Kcal (344 kJ) | ||
| Calories from fat | 48.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.38g | 20% | |
|---|---|---|---|
| Cholesterol | 11.61mg | 9% | |
| Sodium | 922.62mg | 92% | |
| Potassium | 60.95mg | 3% | |
| Total Carbs | 5.09g | 4% | |
| Sugars | 4.86g | 46% | |
| Dietary Fiber | 0.18g | 2% | |
| Protein | 3.58g | 17% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.4mg | 5% | |
| Calcium | 16mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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