You may also like
Categories:
anise cinnamon water kosher salt light brown sugar carrots onion celery garlic parsley thyme rosemary orange
Viewed: 52 - Published at: 7 years agoIngredients
- 1 T mustard seed
- 2 each Star Anise
- 1 T black peppercorn
- 1 small cinnamon stick, whole
- 1 T jumiper berries
- 3 gallons water
- 3 C kosher salt
- 1 1/2 C light brown sugar
- 2 carrots, peel and rough chop
- 1 onion, peel and rough chop
- 1 celery rib, rough chop
- 1 head garlic, cut in half across the bulb
- 1 pinch parsley
- 1 pinch thyme
- 1 sprig rosemary
- 1/2 orange
Method
- 48 hours prior
- in a heaby stock pot, toast mustard seed, star anise, black peppercorn, cinnamon stick and juniper berries until they become fragrant
- Add 1.5 gallons of water and remaining ingredients
- Continue over medium heat until the water simmers and the salt and brown sugar dissolve completely.
- Add remaining 1/2 gallons water
- Chill for 4 hours
- Inject turkey with brine and fill until flesh puff and firms. Brine for 24 hours or 36 hours if turkey is 20lbs +
- Remove and pat dry. Allow bird to sign uncovered for 406 hours until skin becomes tacky to touch. Stuff cavity with citrus and herbs from brine, cook.
