Matt's Fried Turkey Brine
This deep-fried turkey brine with herbs, spices, brown sugar, and a bit of candied ginger adds incredible flavor to your Thanksgiving turkey, and it's so easy to make! This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep-fried turkey, this is what he shared with me. Makes enough brine for a 16-pound turkey.
Ingredients
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1 gallon vegetable broth
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1 cup kosher salt
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½ cup light brown sugar
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1 tablespoon black peppercorns
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1 ½ teaspoons whole allspice berries
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1 ½ teaspoons chopped candied ginger
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1 gallon water with ice chunks
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1 medium red apple, cored and sliced
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½ medium onion, sliced
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1 (3 inch) cinnamon stick
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4 sprigs fresh rosemary
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6 leaves fresh sage
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1 cup water
Description
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Gather all ingredients.
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Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
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Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
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Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.
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