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Heat over medium-high heat. Simmer for 10-15 minutes to infuse.
1 cup white wine chicken broth or water Combine salt and sugar in cool water in a large clean stockpot until completely dissolved.
Brine turkey with chicken broth recipe. Place the turkey in a brining bag see Alternative Brining Containers tip below. Once the brine is cool it must be cool before pouring over the turkey pour it into the bag with the turkey then add 1½ gallons of ice water. Step 3 Place the brining bag into a large container just in case it leaks a roasting pan works great.
Combine chicken broth salt sage rosemary thyme and garlic in sauce pot. Heat to dissolve salt. 1 cup white wine chicken broth or water Combine salt and sugar in cool water in a large clean stockpot until completely dissolved.
Place the turkey in an oven bag or your brining container. Pour the cooled brine over the turkey adding additional cold water as needed to ensure the turkey is completely submerged. Weigh the turkey down with a plate or bowl if it floats.
Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Bring chicken broth salt and brining spices to boil. Simmer for 10-15 minutes to infuse.
Add ice to pot to rapid cool. Transfer to container large enough to hold the chicken cooled mixture and another 8 cups ice cold water. Refrigerate poultry fully covered in broth.
Brined Turkey Breast Smoked. A Recipe for Gatherings Written by Kitchen Bar On April 17 2021 In Yields 1 Serving Quarter 025 Servings Half 05 Servings Default 1 Serving Double 2 Servings Triple 3 Servings Prep Time 30 mins Cook Time 2 hrs 30 mins Total Time 3 hrs. Best to Brine.
Brining is best for lean meats such as poultry chicken Cornish hens turkey pork roasts tenderloin chops and shrimp that tend to be mild flavored more easily over-cooked and prone to drying outVegetables can also be brined. Water is the most common base for brining but other liquids can also be used. To cool hot liquids quickly place pot in sink full of ice cold water and stir liquid in pot and water outside of pot.
The heat from the liquid transfers to the water. Drain water and repeat until the liquid has cooled. Place turkey in a large stock pot and add ice water.
Then add cooled brine. Combine all ingredients except turkey and iced water in a large stock pot. Heat over medium-high heat.
Stir to dissolve all solids. Bring to a boil. The easiest way to make and cool a brine quickly is to heat half the amount of water you need with the salt and any aromatics you are adding then after the salt is dissolved add the rest of the water making sure it is as cold as possible.
Make sure the brine is completely cold before you use it. Keep the turkey in the fridge while you brine it.