- 1 gallon vegetable broth
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons whole allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon water with ice chunks
- 1 red apple, cored and sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs fresh rosemary
- 6 fresh sage leaves
- 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.
08/02/2019
recipepes.com
matt's fried turkey brine, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
