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With Brown Sugar

Thanksgiving Smoked Turkey Brine | Juicy Turkey, Crispy Skin

Why Brine?

Let’s get started!

Brining meat adds flavour from the inside out. In the brining process, the salt denatures meat's proteins, softening muscle fiber and allowing tons of flavor and moisture to flow into the meat... BYE dried out Thanksgiving turkey!

Basic Turkey Brine Ingredients

01 SUGAR

02 SALT

03 WATER

04 PEPPERCORN

05 MINCED GARLIC

Yeast Package
Flour Bowl
Brown Rice
Squiggly Line
Potatoes

06 Orange Peels

Tomatoes

Combine water with brown sugar, salt, minced garlic, peppercorns, the outer peels from four oranges (use a peeler to avoid the pith and to get mostly zest). At this point you can add in your favourite herbs and spices to add more depth to the brine including bay leaves rosemary sprigs

Whisk all ingredients in a large pot or bucket until the salt and sugar are fully dissolved. Place turkey in the wet brine in a large stock pot, bucket, or other vessel for 18-24 hours in the refrigerator.

**NOTE**

It is not safe to keep raw turkey at room temperature. Rinse well. Pat Dry with paper towels.

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SMOKED Cranberry Sauce

Happy Thanksgiving Harvesters!

Happy Thanksgiving Harvesters!