Savory Spice Shop is located in Downtown Franklin at 324 Main Street. Savory Spice Shop Franklin is your local destination for over 400 spices and seasonings. We offer everything in customer-friendly quantities, as small as 1/2 ounce. We also encourage tasting and smelling, so you know what you’re getting before you buy. Just in time for Thanksgiving they give us 2 different suggestions for brining your bird from their website. Underlined ingredients can be found at Savory Spice shop in Franklin. See yesterday’s recipe for Spiced Pumpkin Tart .
Ingredients:
-
For each gallon of water or other liquid used:
- 1 whole turkey or other protein (See Serving Suggestions), plus enough water or other liquid to cover protein (See Notes)
- 2 Tbsp. Citrus & Savory Brining Spices
- 1 cup kosher salt
- 1/2 cup white or brown sugar
Notes:
Add more flavor to your brine by supplementing some or all of the water with one or more of the following: Distilled alcohols, apple juice or cider, beer, citrus juices, stocks, soy sauce, tea, flavored vinegar or wine.
Directions:
1. Place the turkey in a large non-reactive food-safe container that is deep enough to cover the turkey with water and large enough to allow the brine to move freely.
2. Cover the turkey with water, measuring by the gallon as you add.
3. Next, for each gallon of water, put 1 cup Kosher salt, 1/2 cup sugar, and 1 to 2 Tbsp. Citrus & Savory Brining Spice into a separate saucepan.
4. Add 2 to 3 cups of water to the saucepan and bring to a boil until the salt and sugar dissolve and the spices release their aroma.
5. Let cool to room temperature, then pour into the water surrounding the turkey.
6. Refrigerate according to Brine Times chart (see Serving Suggestions).
7. When the brining is complete, remove turkey from brine, thoroughly rinse and pat dry. Discard brine. Store the turkey in the refrigerator, until skin is completely dry. This extra drying time will help produce a nice, crispy skin when roasted.
Serving Suggestions:
Brine Times:
Pork Loin (whole): 2 to 4 days
Pork Tenderloin or Chops (1 to 1 1/2 lbs.): 12 hours
Turkey or Goose (12 to 14 lbs.): 12 hours
Whole Chicken (4 to 5 lbs.): 4 to 5 hours
Cornish Hens: 1 to 2 hours
Shrimp: 30 minutes
Yields:
1 turkey
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