Turkey Brine & Thanksgiving Menu Planning

Need a gluten free and dairy free hor d'oeuvre? Turkey Brine & Thanksgiving Menu Planning could be a spectacular recipe to try. One portion of this dish contains approximately 23g of protein, 6g of fat, and a total of 167 calories. This recipe serves 42. For 61 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. Many people made this recipe, and 114 would say it hit the spot. From preparation to the plate, this recipe takes around 15 minutes. This recipe from A Family Feast requires black peppercorns, vegetable broth, herbs, and ice water. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Similar recipes include Thanksgiving Turkey Brine, Easy Thanksgiving Menu + FREE Thanksgiving Planner Printable, and Cinnamon Rolls…and menu planning.

Servings: 42

Preparation duration: 10 minutes

Cooking duration: 5 minutes

 

Ingredients:

6 black peppercorns, left whole

½ cup granulated sugar

1 ounce in weight of fresh herbs consisting of fresh parsley, sage, rosemary and thyme

3-4 quarts ice water

2 teaspoons juniper berries, left whole (found in the spice aisle)

½ cup kosher salt

½ pound onion, peeled and cut into chunks

1 whole naval orange cut into pieces, skin left on

1 14-pound turkey

2 quarts College Inn Vegetable Broth

1 quart water

Equipment:

kitchen twine

pot

Cooking instruction summary:

Place stock and the one quart of water in a medium pot.Tie fresh herbs with butchers twine and place in pot.Add salt, sugar, orange pieces, onion chunks, peppercorns and juniper berries.Bring to a boil then remove from heat and cool to room temperature or cooler.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.Cover and refrigerate overnight. If the weather is very cold outside, you can even place covered pot outside or in a garage.The next morning, cook your turkey according to instructions. (See our Perfect Roast Turkey recipe here.)

 

Step by step:


1. Place stock and the one quart of water in a medium pot.Tie fresh herbs with butchers twine and place in pot.

2. Add salt, sugar, orange pieces, onion chunks, peppercorns and juniper berries.Bring to a boil then remove from heat and cool to room temperature or cooler.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.

3. Drain water and repeat until the liquid has cooled.

4. Place turkey in a large stock pot and add ice water. Then add cooled brine.Cover and refrigerate overnight. If the weather is very cold outside, you can even place covered pot outside or in a garage.The next morning, cook your turkey according to instructions. (See our Perfect Roast Turkey recipe here.)


Nutrition Information:

Quickview
167k Calories
23g Protein
6g Total Fat
3g Carbs
5% Health Score
Limit These
Calories
167k
8%

Fat
6g
9%

  Saturated Fat
1g
10%

Carbohydrates
3g
1%

  Sugar
3g
4%

Cholesterol
77mg
26%

Sodium
1652mg
72%

Get Enough Of These
Protein
23g
47%

Vitamin B3
8mg
41%

Selenium
22µg
33%

Vitamin B6
0.65mg
33%

Vitamin B12
1µg
22%

Phosphorus
198mg
20%

Zinc
1mg
13%

Vitamin B2
0.2mg
12%

Vitamin B5
0.89mg
9%

Potassium
256mg
7%

Magnesium
29mg
7%

Iron
0.97mg
5%

Copper
0.1mg
5%

Vitamin A
198IU
4%

Vitamin B1
0.06mg
4%

Vitamin K
2µg
3%

Vitamin C
2mg
3%

Folate
9µg
2%

Vitamin D
0.32µg
2%

Calcium
19mg
2%

Manganese
0.03mg
2%

covered percent of daily need
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