This is about as solid as it gets. I work as an Executive chef, have used this brine for birds and pork roasts, gives a sweet, savory flavor, the bird will be moist and tender. This is a great, easy Holiday brine. 1 gal water 1 quart apple cider 1 cup brown sugar 1 1/2 cup kosher salt 1 Tbsp fresh rosemary leaves (Thyme can be substituted if rosemary is not your thing) 1/2 Tbsp if dried, but don't do it. 4 cloves garlic. I crush slightly first 1 Tbsp whole black peppercorns 2 - 3 bay leafs 3 - 4 cloves (1/4 teaspoon if using ground) 3 oranges, cut into quarters peel and all 3 - 4 beers, your favorite type Recipe can be doubled, depending on pot used, and size of bird. Mix all ingredients with the exception of the beer together in a large stockpot, bring to a simmer, then allow to cool completely. can, and should, be made a day ahead. Place turkey into cool brine, allow a minimum of a 1/2 for each pound of bird. (1 hour maximum) planning out the timing is important. Discard brine after use. No need to rinse the bird. Place bird in refrigerator over night, make sure completely covered with brine, and go sit down, open a beer, relax. Put the beer in you, not the brine. It is the holidays after all, this way you can chill, just like the bird. No need to repeat the brining process, but it is recommended to repeat the beer opening process. 3 - 4 times should be sufficient. Happy Thanksgiving!
Should you brine a Butterball? Label says it already is injected with up to 8% solution. Would brining help, or maybe hurt?
Will not hurt, will help. Most all commercial poultry has added water weight, almost in all cases a light saline solution. There is a difference between injection and brining. All commercial ground beef has chipped ice as part of its weight, yet you need to season that burger................
Don't put beer in brine. Whiterabbit has it right. You need to keep in mind that a brines function has to do with manipulating protien chains in the correct manner, causing them to form a membrane at the surface of the bird that will help keep moisture from escaping. Alcohol will be counterproductive. The idea is to relax the protien chains and alcohol and things like vinegar constrict them. Brines primary purpose has nothing to do with flavoring and aroma... adding aromatics is nice, and worthwhile imo, but dumping beers into it is absolutely pointless and in large enough quantities will be detrimental to the effectiveness of the brine.
Hey thanks for the responses. I followed your advice, whiterabbit, and only brined myself with beer. The results were great.
