It’s All About the Brine

It’s All About the Brine

It’s All About the Brine !!

Several years ago I discovered Brine.  I am not talking about my first cousin Brian, only you southern people got that joke.  Shout out to Brian hope you are doing well.  Brining is a great Turkey Day prep that will put you one step closer to poultry success.  It really doesn’t matter what cooking technique you are using: roasting, frying, or smoking.  Brining will make your bird better.  Brining your turkey will lock in moisture that cooking often takes out. A couple of years ago I let my turkey roast a few minutes too long, I was afraid from looking at the over browned skin. My husband cut into the turkey and it was still moist. I have not missed a year of brining since.  Because of some of the dietary needs in my house, I developed my own recipe. My recipe is low carb and low fodmap friendly.   Here are my step by step instructions, along with the recipe.  Note use a large stock pot and combine the following ingredients.

Step 1: Add 4 boxes of Chicken Bone Broth or 16 cups if you are using homemade bone broth. (I used Aldi’s brand since it is Low Fodmap)

2. Add 4 cups of apple cider vinegar.

Step 3: Add 2 cups of water

Step 4: Add two lemons and naval oranges, both quartered.

Step 5: Add 1 lb or 1 1/2 cups of Himalayan Pink Salt (don’t be afraid it will not be to salty, trust me) later on the process you while rinse your brined bird off and the salt will rinse off. The large of amount of salt is how the brining process locks in moisture.

Step 6: Add 2 Sprigs each of Rosemary and Sage (feel free to use your favorite herbs in here, Thyme would go well too) I have an abundance of Rosemary and Sage because I grow them on my little homestead.

Step 7: Add 2 Tablespoons of Peppercorns.

Step 8: Mixture should be on medium/high heat. Stir while heating until salt dissolves. Mixture should come to a low boil, after boiling turn down and let simmer for ten minutes. Turn off heat but leave on the burner, let mixture cool to room temperature.

Now your kitchen smells lovely. Let the mixture cool completely and store in refrigerator. I start my brining process around noon on Wednesday giving it a good 12-18 hours of brining. You can use a brining bag or a really clean bucket. Poor brine in bag or bucket and place in the refrigerator. Make sure your turkey is fully submerged. At about six hours flip the turkey to ensure all sides get nice and brined.

Happy Brining

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2 responses to “It’s All About the Brine”

    • Great question. Low fodmap is a medical diagnosis, it is basically a sensitivity to certain foods. Onions, garlic, some dairy and the list goes on are not good for people with low fodmap issues, symptoms and sensitivity can actually differ from person to person. I myself am very sensitive to onion. All my recipes (and basically my life) are onion free.

      Liked by 1 person

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