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Fruity Tutti Turkey Brine

Fruity Tutti Turkey Brine

Cost $25, save $40

Source: Recommended by CookPal

  • 300 Min
  • 15 Servings
  • $25

INGREDIENTS

  • Brine

    • 9 (14 ounce) cans vegetable broth
    • 1 ½ cups chopped candied ginger
    • 1 ½ cups dried cherries
    • 4 ounces dried pears
    • 4 ounces dried apples
    • 2 ½ cups brown sugar
    • 1 cup kosher salt
    • 2 tablespoons whole peppercorns
    • 1 teaspoon whole allspice berries
    • 3 cinnamon sticks
    • 5 leaves fresh sage
    • 1 gallon ice water
    • 1 (15 pound) frozen whole turkey, unthawed

  • Turkey Cavity

    • 🧅 1 white onion, quartered
    • 🍎 1 red apple, cored and quartered
    • 1 sprig fresh rosemary, or to taste
    • 2 cinnamon sticks
    • 1 leaf fresh sage, or to taste
    • 3 cups water, or amount to cover

  • Turkey Coating

    • 1 tablespoon vegetable oil, or as needed

STEPS

1

In a large stockpot, stir together vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, cinnamon sticks, and sage leaves until brown sugar and salt dissolve completely. Bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.

2

Remove the brine from heat, add ice water, and stir to melt the ice and chill the brine. Refrigerate until cold, at least 2 hours.

3

Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day, turn the turkey over in the brine.

4

On serving day, preheat oven to 350°F (175°C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.

5

Place the onion, red apple, rosemary, cinnamon sticks, sage leaf, and enough water to cover into a microwave-safe measuring cup. Microwave on high until hot, about 5 minutes. Pour the contents into the cavity of the turkey. Rub the turkey skin with vegetable oil.

6

Roast the turkey in the oven until golden brown, juices run clear, and internal thigh temperature reaches 165°F (75°C), about 4 to 4.5 hours.

NUTRIENTS

Per 1 serving

🔥

985

Calories

  • 95
    Protein
  • 60
    Carbs
  • 38
    Fats

💡 Ensure the turkey is completely submerged in the brine for the best flavor infusion.Use a kitchen thermometer to confirm the internal temperature reaches 165°F for safe consumption.Let the turkey rest for about 20 minutes after roasting before carving for juicier meat.