Easiest Way to Make Brine Salt To Water Ratio

Matt's Fried Turkey Brine

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Recipe Summary Matt's Fried Turkey Brine

This recipe comes from a dear friend of mine who's made his living as a sous chef on a luxury cruise line. When I asked him for a recipe for deep fried turkey, this is what he produced. Please remember to PAT THE TURKEY DRY before placing into hot oil. We don't want any injuries....just full tummies! Recipe is for brine for a 16-pound turkey.

Ingredients | Brine Salt To Water Ratio

1 gallon vegetable broth

1 cup kosher salt

½ cup light brown sugar

1 tablespoon black peppercorns

1 ½ teaspoons whole allspice berries

1 ½ teaspoons chopped candied ginger

1 gallon water with ice chunks

1 red apple, cored and sliced

½ onion, sliced

1 cinnamon stick

1 cup water

4 sprigs fresh rosemary

6 fresh sage leaves

Directions

Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and ginger in a large stockpot over medium-high heat, stirring to dissolve sugar and salt. Bring to a boil, remove brine from heat, cool to room temperature, and refrigerate brine until chilled, at least 4 hours. Add ice water, apple, onion, cinnamon stick, 1 cup water, rosemary, and sage leaves to brine just before using.

Place thawed 16-pound turkey breast-side down in the brine and weigh down the bird to ensure it is fully immersed. Cover and refrigerate for 8 to 16 hours, turning the bird once halfway through brining. Keep brine at or below 40 degrees F (4 degrees C) while marinating. Pat turkey dry before frying!

Info | Brine Salt To Water Ratio

prep: 20 mins cook: 5 mins additional: 12 hrs total: 12 hrs 25 mins Servings: 16 Yield: 16 servings

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