For thanks giving everyone wants a nice Savory Turkey. Everyone knows turkey is a bird that has little fat, particularly the white meat. And we all know fat keeps the meat from becoming dry and tough. If you want to avoid a dry, stuffy bird for thanksgiving then you might need a little help of a good Savory Turkey brine. At its simplest form a brine is a basic solution of water and salt. This Savory Turkey Brine adds something a little specials.
By giving a turkey a nice soak in this solution, you can actually add a bit more moisture and flavor into the bird before it’s ready to roast. Brining takes a little planning so be prepared to wet-brine for just 12 hours and you will have a better chance of staying juicy even if you overcook the turkey a little.
Savory Turkey Brine
- 2 quarts vegetable stock
- 1 cup kosher salt
- 1/2 cup white sugar
- 2 teaspoons garlic diced
- 1 tablespoon dried rosemary
- 1 1/2 tablespoon dried sage
- 1 tablespoon dried thyme
- 2 quarts cold water
- In a stockpot over medium heat, simmer vegetable stock, white sugar and the rest of the dry ingredients in the water until the salt and sugar dissolve, stirring occasionally. Remove from heat and let cool.
- Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine.
- Refrigerate the turkey in the brine for 12 to 24 hours.
- Before roasting, remove the turkey from the brine, rinse it off under cold water so it’s not too salty, and pat it dry with paper towels.
- Follow your favorite recipe and roast without using additional salt.