Michele's Brined Turkey
Brined turkey is juicier and more flavourful and since I always order a frozen organic turkey from Irv and Shelly's Fresh Picks, it gives me the perfect liquid in which to defrost it. I put it in the brine in a huge covered bucket then leave it in the unheated garage to defrost for a couple of days. If your turkey is not frozen, 24 hours or even overnight is sufficient. Add lots of ice to it if it is not frozen to keep it cool.
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  1. 1/4 cup maple syrup
  2. 32 ounces organic apple cider
  3. 96 ounces organic vegetable broth (3 tetrapaks)
  4. 1 cup sea salt
  5. 1 cinnamon stick
  6. 1 tablespoon black peppercorns
  7. 2 teaspoons allspice
  8. 1 orange cut in quarters
  9. 2 sticks of kombu
  10. 1 thumb size piece of ginger, smashed
  1. Heat some of the liquid with the dry ingredients to melt the sea salt and warm the spices then combine cool and everything in the bucket before adding the turkey.
  2. Bake as usual.
  3. I did mine at 350 degrees for about 4 hours and I think it was about 18 pounds.
  1. I recommend covering the turkey loosely with some foil greased with coconut oil. I think the brine causes the skin to burn more easily. Remove foil towards the end of cooking time to brown if necessary.
Michele Gelman Wellness https://www.michelegelmanwellness.com/