Savory Bourbon Herb Brine Turkey
Elevate your Thanksgiving feast with this Savory Bourbon Herb Brine Turkey. This brine infuses the turkey with rich flavors, making for a moist and tender centerpiece that everyone will love. Designed to simplify the cooking process while enhancing flavor, this recipe allows you to enjoy a delicious, bourbon-infused turkey without the intensive work of roasting. A delightful blend of aromatic herbs, zesty citrus, and a touch of sweetness from the bourbon makes this brine irresistible. Perfect for family gatherings, this recipe guarantees a memorable feast, and it’s especially helpful for those with busy schedules or special considerations, like Fibromyalgia. Gather your ingredients, and let this brine work its magic, ensuring your turkey is juicy, flavorful, and celebrated at the table!
6
Servings
867
Calories
18
Ingredients
Ingredients
Oven cooking bag
1 (None)
Flavor injector
1 (None)
Whole turkey (Shady Brook Farms)
1 (13 - 14.5 lb) (None)
Sugar
3/4 cup (None)
Kosher salt
3/4 cup (None)
Peppercorns
1/4 cup (None)
Cold water
7 cups (None)
Ice
1 cup (None)
Bourbon (Jim Beam or Makers Mark)
10 cups (1.5 cups for brining, 1 cup for cavity, 8 cups for brine mixture)
Fresh rosemary
1 bunch (None)
Fresh thyme
1 bunch (None)
Fresh sage (or Greenways Fresh Organic Poultry Blend Herbs)
1 bunch (None)
Fresh parsley
1 bunch (None)
Fresh marjoram
1 bunch (None)
Garlic (halved)
2 heads (Halved)
Blood oranges (or navel oranges)
2 (quartered) (Quartered)
Red Delicious apples (pitted and quartered)
2 (Pitted and quartered)
Yellow onions (quartered)
2 (Quartered)
Instructions
1
In a medium saucepan, combine 1.5 cups of bourbon with sugar and kosher salt. Add half of the herbs, one apple, one orange (along with the rind), peppercorns, one head of garlic (halved), and one quartered onion. Heat over low until the sugar and salt dissolve, then remove from heat.
2
Using a potato masher, gently press down on the mixture to release all the flavors. Allow to cool slightly and then add 1 cup of ice to chill the mixture.
3
In a large bucket or pot lined with a brining bag, add the remaining herbs, fruit, peppercorns, orange rind, remaining garlic, and onion.
4
Carefully place the turkey into the bag. Pour 1 cup of bourbon into the cavity of the turkey, followed by the chilled mixture from the saucepan. Then add 7 cups of cold water and finish with an additional 8 cups of bourbon.
5
Stir the brine to thoroughly combine and ensure the turkey is fully submerged. Remove any excess air from the brining bag.
6
Using a flavor injector, inject the brining solution into various areas of the turkey to enhance flavor saturation.
7
Refrigerate the brining turkey, turning it every 12 hours for even flavor distribution.
8
Let the turkey brine for a total of 48 hours. Once done, remove it from the brine and allow it to come to room temperature for 45 minutes before patting it dry and proceeding to cook. Refer to the Bourbon Drunken Upside-Down Turkey recipe for cooking instructions.
Nutrition Information
50
Fat
70
Carbs
55
Protein
3.3
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Bourbon Herb Brine Turkey?
It is a moist and tender Thanksgiving centerpiece recipe that infuses a whole turkey with rich flavors of bourbon, citrus, and aromatic herbs.
How much bourbon is required for this recipe?
A total of 10 cups of bourbon is used: 1.5 cups for the initial brine mixture, 1 cup for the turkey cavity, and 8 cups for the final brine.
What brand of bourbon is recommended?
The recipe suggests using Jim Beam or Maker's Mark bourbon.
How long should the turkey brine for?
The turkey should be refrigerated in the brine for a total of 48 hours.
What size turkey is suitable for this brine?
This recipe is designed for a whole turkey weighing between 13 and 14.5 lbs.
Can I use a substitute for blood oranges?
Yes, navel oranges can be used if blood oranges are unavailable.
Do I need special equipment to brine the turkey?
Yes, you will need an oven cooking or brining bag, a flavor injector, a potato masher, and a large bucket or pot.
Why is a potato masher used in this recipe?
The potato masher is used to gently press down on the heated mixture to release all the flavors from the herbs, fruit, and aromatics.
How often should the turkey be turned during the brining process?
The turkey should be turned every 12 hours to ensure even flavor distribution.
What are the main aromatic herbs used?
The recipe uses fresh rosemary, thyme, parsley, marjoram, and sage (or a poultry blend).
How much sugar and salt are included?
The recipe calls for 3/4 cup of sugar and 3/4 cup of kosher salt.
What type of apples should I use?
The recipe recommends using 2 Red Delicious apples, pitted and quartered.
Is this recipe suitable for people with Fibromyalgia?
Yes, the recipe is designed to simplify the cooking process and help manage flavor enhancement for those with special considerations like Fibromyalgia.
What should I do with the brine after the initial heating?
Allow the mixture to cool slightly and then add 1 cup of ice to chill it before combining it with the rest of the liquid.
How much water is added to the brine?
7 cups of cold water are added to the brining bag along with the bourbon and other mixtures.
What is the purpose of the flavor injector?
The flavor injector is used to inject the brining solution directly into various areas of the turkey to enhance flavor saturation throughout the meat.
How long should the turkey rest after being removed from the brine?
The turkey should come to room temperature for 45 minutes before you pat it dry and begin cooking.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What is the calorie count for this turkey?
Each serving contains approximately 867 calories.
What are the fat and protein contents per serving?
There are 50g of fat and 55g of protein per serving.
How many heads of garlic are needed?
You will need 2 heads of garlic, halved, for the brine.
Does the recipe use whole onions?
The recipe uses 2 yellow onions that have been quartered.
Can I substitute the sage with another herb?
Yes, you can use a fresh organic poultry blend of herbs as a substitute for sage.
Why should I remove excess air from the brining bag?
Removing excess air ensures the turkey remains fully submerged in the liquid for maximum flavor absorption.
What are the primary flavor tags for this recipe?
Tags include bourbon, turkey, brine, thanksgiving, herbs, and citrus.
Is the turkey cooked immediately after removal from the brine?
No, it should rest at room temperature for 45 minutes and be patted dry first.
Where can I find instructions for roasting the turkey?
The instructions suggest referring to the 'Bourbon Drunken Upside-Down Turkey' recipe for the specific cooking steps.
What is the fiber content per serving?
There is approximately 3.3g of fiber per serving.
Does the recipe include the orange rinds in the brine?
Yes, both the orange quarters and the rinds are included in the brine for flavor.
How much ice is needed?
1 cup of ice is used to chill the heated salt and sugar mixture.