Wednesday, September 16, 2015

Dry Turkey Brine Mix

Tip:  Read directions completely before preparing.

1 cup sea salt
1/2 cup raw or regular sugar
2 tablespoons dried sage
2 tablespoons mixed green,white, black and pink peppercorns
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried bay leaves
2 tablespoons dried sage
2 tablespoons dried orange peel

In a bowl mix all the ingredients and store. I store the mix in a mason jar until ready to use.

To brine a turkey the day before, bring a quart size pot of water to a boil, add your Dry Mix brine mixture to the pot and let it boil for 5 minutes. Boil, stirring until all the salt and sugar dissolves.

Add brine mix to a gallon of iced cold water in a 18 quart bucket.

Place the turkey in the bucket.  The turkey should be completely submerged in the brine. If it’s not, just add enough cold water until it is.

Refrigerate overnight.  Refrigeration is absolutely required during brining. The meat and brine solution must be kept below 40 degrees F. at all times.

The next day rinse the turkey thoroughly.  You can now roast your turkey as per the turkey instructions.

The above mixture can brine a whole 24 lb. turkey! Use less, ½ mixture for 12 lb. turkey and etc.

Tip:  I use this dry brine mix for chicken and pork chops too!  I brine overnight.  Be sure to rinse your meats thoroughly once you’ve finished brining. Be careful NOT to salt or over salt your meats.

The amount of brine you use will depend on how much meat you are brining. Use about ¼ cup for a whole chicken or 4 large pork chops.  Same instructions, smaller containers, less water…