Turkey Brine-All Phase

Normally, I do not brine a turkey because I like to use the drippings to make gravy. For T-Day 2020, we are doing a more low key meal and I bought a turkey breast. And this year, I am goin to brine it. 

Brining is pretty simple. Super salty water, with some herbs and ice, and soak your turkey for at least 8 hours. I am going to brine my turkey breast for about 12 hours. I will put it into the brine before bed the night before. 

Make sure you keep the turkey and brine cold the entire time- you don't want to risk getting sick. You can use a very clean cooler if the turkey can be completely submerged in it. If it is very cold in your region, you can use a clean bucket with a lid and set it in your garage to brine. 

If you are using a very large bird, you may need to double the recipe

Make your veggie stock for free the week before T-Day. Just save up your carrot/onion/celery/herb scraps, cover with water and simmer on low for a couple hours. Strain and BAM! You have veggie stock. 

Turkey Brine

1 gallon veggie stock
1 cup sea salt
2T xylitol or stevia/pure monk fruit equivalent
3 shallots, rough chopped
6 garlic cloves, smashed
4T whole black peppercorns
2 sprigs fresh rosemary
Small bunch of fresh thyme
1 sprig of fresh sage
Half a lemon or orange, sliced
1 gallon cold spring water

Bring 4 cups of the veggie stock to a boil and add salt and everything else to the pot and stir until salt is dissolved. Remove from the heat and allow to cool completely. Add the remaining stock and stir. 

Place the turkey in a clean bucket, cooler or stock pot. You need a vessel large enough for the bird to be submerged. Pour the brine over your bird. You may need to weigh it down with a heavy place or bowl. Cover and keep cold in fridge for 8-24 hours. If you use a cooler, add enough ice to cover and keep turkey cold. 
Remove from the brine, and discard the brine. 
Pat your bird dry, rub with olive oil, and roast or smoke as you like. 

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