Recipes

Ryan Scott’s Turkey Brine

by Rachael Ray Show Staff 9:00 AM, November 11, 2016

Aired November 11, 2016

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

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

Preparation

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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Brined Roasted Chicken and Vegetables
Brined Turkey Breast