Apple Bourbon Turkey Brine
Last week, I saw an Apple Bourbon marinade in one of the magazines we've been getting (yes, still-I'd like to say more, but won't). Anyway, it sounded really good, but it was a marinade, with cheesecloth and basting and well, ugh.
I'm not into the basting thing and I'd rather cook on the grill. So, I took the elements of that marinade and went a few steps further. It had nothing savory and wasn't designed for brining-but that's exactly what I modified it to be:
Apple Bourbon Turkey Marinade:
3 quarts apple juice
1 quart chicken stock
1 cup bourbon
1 cup brown sugar
1/4 cup salt
3 tablespoons sage
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon black pepper
Stir until the sugar dissolves. To brine, place a rinsed off turkey into a large bucket and pour the brine over it, then top with ice. Keep in a refrigerator (or unheated part of your house, if you live in colder climates) for 12-24 hours.
This was enough to brine a 16 pound bird.
Oh, and on a pellet grill, this bird was cooked in just under three hours.
Now I have a bunch of leftovers. Yum!
I'm not into the basting thing and I'd rather cook on the grill. So, I took the elements of that marinade and went a few steps further. It had nothing savory and wasn't designed for brining-but that's exactly what I modified it to be:
Apple Bourbon Turkey Marinade:
3 quarts apple juice
1 quart chicken stock
1 cup bourbon
1 cup brown sugar
1/4 cup salt
3 tablespoons sage
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon black pepper
Stir until the sugar dissolves. To brine, place a rinsed off turkey into a large bucket and pour the brine over it, then top with ice. Keep in a refrigerator (or unheated part of your house, if you live in colder climates) for 12-24 hours.
This was enough to brine a 16 pound bird.
Oh, and on a pellet grill, this bird was cooked in just under three hours.
Now I have a bunch of leftovers. Yum!
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