Fruity Tutti Turkey Brine

4.8
(5)
4 Reviews
2 Photos

Best combination of ingredients to have a phenomenal moist 'n' tasty turkey. The aroma of these ingredients is absolutely the best holiday smell that will fill your entire house. You can't buy this scent in a candle!

Submitted by Stacie
Published on March 9, 2020
Cook Time:
5 hrs
Additional Time:
3 days
Total Time:
3 days 5 hrs
Servings:
15
Yield:
1 whole roasted turkey
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Ingredients

Original recipe (1X) yields 15 servings

  • 9 (14 ounce) cans vegetable broth

  • 1 ½ cups chopped candied ginger

  • 1 ½ cups dried cherries

  • 4 ounces dried pears

  • 4 ounces dried apples

  • 2 ½ cups brown sugar

  • 1 cup kosher salt

  • 2 tablespoons whole peppercorns

  • 1 teaspoon whole allspice berries

  • 3 cinnamon sticks

  • 5 leaves fresh sage

  • 1 gallon ice water

  • 1 (15 pound) frozen whole turkey, unthawed

  • 1 white onion, quartered

  • 1 red apple, cored and quartered

  • 1 sprig fresh rosemary, or to taste

  • 2 cinnamon sticks

  • 1 leaf fresh sage, or to taste

  • 3 cups water, or amount to cover

  • 1 tablespoon vegetable oil, or as needed

Directions

  1. Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.

  2. Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.

  3. On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.

  4. Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.

  5. Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

Cook's Notes:

Don't worry about the giblets, you can take them out come time to cook turkey when the bird is defrosted. However, if you are bothered by them remaining in the turkey you can also let the turkey defrost before you soak it. I, on the other hand, leave them in there. You will be soaking the turkey for 3 days (one reason I leave it frozen).

I leave my turkey in the garage since it's cold enough to keep outside.

Nutrition Facts (per serving)

985 Calories
38g Fat
60g Carbs
95g Protein
Nutrition Facts
Servings Per Recipe 15
Calories 985
% Daily Value *
Total Fat 38g 49%
Saturated Fat 10g 52%
Cholesterol 308mg 103%
Sodium 6881mg 299%
Total Carbohydrate 60g 22%
Dietary Fiber 4g 16%
Total Sugars 42g
Protein 95g 190%
Vitamin C 6mg 6%
Calcium 164mg 13%
Iron 10mg 53%
Potassium 1586mg 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.