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Playing Ryan Scott’s Turkey Brine


  • 1 gallon room temperature water
  • 1 cup apple cider
  • 1/2 cup kosher salt
  • 1/4 cup granulated sugar
  • 1 whole head garlic, crushed
  • 1 bunch fresh thyme
  • 1 bunch fresh parsley
  • 1 bunch scallions


Serves: Brines 1 whole breast (can be doubled if roasting 2 breasts at the same time)


Place a 2-gallon zip-top plastic bag in a big bowl (the bowl gives structure to the bag and prevents all the liquid from spilling all over your counter if not careful). If your turkey is too big, stores now carry “turkey brining bags that you can buy.
Add water to the bag then the salt and sugar. Stir mixture with a wooden spoon until blended. Add the apple cider, crushed garlic, fresh thyme, fresh parsley and scallions.

Place the entire turkey breast into the bag and, making sure the turkey is completely submerged in the liquid, close the bag. Place the entire bowl in the refrigerator overnight for 24 hours if possible (minimum of 12 hours).

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