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Apple and Herb Brine for Turkey

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“A mixture of sweet and savory flavors makes this brine a good choice for preparing the holiday turkey. The Herbs De Provence really adds some depth to the brine. It enhances the taste of the bird without overpowering. Make sure that you rinse the turkey well after brining to remove excess salt.”
READY IN:
35mins
SERVES:
1
YIELD:
1 pot full of brine
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients (except olive oil and butter) in a large pot and bring to a boil.
  2. Turn off heat and let the brine cool completely.
  3. Place a cleaned turkey (giblets removed) breast-side down into the brine. You can brine it right in the pot if it fits, or in a brining bag.
  4. Refridgerate turkey in brine for 16 - 24 hours.
  5. Remove turkey from brine and rinse really well to remove excess salt from surface of the bird. (All the good brine flavor will be inside the meat).
  6. Pat your turkey dry with paper towels and brush a mixture of olive oil and butter all over your bird.
  7. Roast your turkey according to your directions. (I roast mine in a roasting bag.).

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