Barberry & Garlic Turkey Brine
A good brine is the secret to a tender, juicy, mouth watering and flavorful turkey that will have everyone at your table asking for more! Want simply the best turkey brine for your bird this year? You’ve come to the right place! Our brine features a delicious blend of herbs and spices, including sea salt, rosemary, black pepper, and barberry. This blend also contains savory garlic, sage, allspice, orange, brown mustard and more. Making this blend a top choice throughout many kitchens this holiday season!
With our Barberry & Garlic Turkey Brine packet, making the brine couldn’t be any easier! You simply need water or our personal favorite, vegetable broth and later ice water! Ice water is the surprising key to making your turkey tender and juicy.
Brining your turkey takes time. One hour per pound is the minimum brine time, so if your bird weighs 11 pounds, it will need to brine for at least 11 hours. This will give the brine enough time to properly do its job and create the best turkey around! Though, if you have the time to spare, brining for up to 48 hours will give you a turkey everyone will be talking about for years to come! Make sure to keep your turkey refrigerated during the brining process and not to brine for longer than two days’ time, as this can lead to food-borne illnesses.
Below you will find a simple guide to creating the best brine for your turkey this holiday season.
Barberry & Garlic Turkey Brine Recipe
1 gallon vegetable broth
1 packet, Barberry & Garlic Brine (4 oz)
1 gallon ice water
Combine vegetable broth and Barberry & Garlic Brine packet to large stock pot. Bring to a boil, making sure to stir frequently until sea salt is dissolved. Remove from heat and allow to cool to room temperature. Once broth mixture is cool, add into a clean five-gallon bucket, stir in ice water.
Ensuring the bird is clean and innards have been removed, Place the clean and dry turkey, breast down, into the brine. Making sure the cavity of the turkey is filled with the brine. Place the bucket in the fridge and allow turkey to brine. Once the turkey is properly brined you can then carefully remove it, draining any excess brine and patting dry. Discard excess brine. Cook the turkey as desired, making sure to reserve the birds’ drippings during cooking for the gravy. Note that brined turkeys cook anywhere from twenty to thirty minutes quicker so be sure to keep an eye on your temperature gauge!