Description
Great for turkeys or chicken, this best ever poultry brine will transform your bird into a magical moist flavor packed dinner!
Ingredients
Scale
- 1 1/2 cups apple juice
- 16 cups water
- 2 tablespoons chopped fresh rosemary
- 3 cloves peeled and roughly chopped garlic
- 3/4 cup coarse salt
- 1 cup brown sugar (affiliate)
- 2 tablespoons whole peppercorns
- 3 bay leaves
- Peel of 2 oranges
Instructions
- Boil all ingredients together until sugar and salt dissolves then allow to cool completely.
- Rinse your chicken or turkey then add to a large pot or bucket and pour brine over top.
- Cover and let sit in the fridge for 16-24 hours.
- When you’re ready to roast the bird, remove from brine and rinse off then allow to set in clean cool water for 10-15 minutes to remove excess salt from skin.
- Remove bird from water, pat dry, then proceed to prep for roasting.
Notes
*This makes enough brine for a chicken. If you’re making it for a turkey, I recommend doubling it!
Recipe adapted from Ree Drummond
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