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
- gallon vegetable broth: 1 piece
- kosher salt: 1 cup
- light brown sugar: 0.5 cup
- black peppercorns: 1 Tbsp
- ½ teaspoons whole allspice berries: 1 piece
- ½ teaspoons chopped candied ginger: 1 piece
- gallon water with ice chunks: 1 piece
- medium red apple, cored and: 1 piece (sliced)
- medium onion: 0.5 piece (sliced)
- cinnamon stick: 1 piece (3 inch)
- sprigs fresh rosemary: 4 piece
- leaves fresh sage: 6 piece
- water: 1 cup
Metric Conversion
Stages of cooking
-
Gather all ingredients.
-
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.
-
Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
-
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.
