Most everyone loves the taste of this salty-sweet cranberry turkey brine. I've been using brine for years when making turkey and chicken. After trying a number of recipes, I finally settled on this one — a combination of my three favorite recipes with all the wonderful flavors of Thanksgiving.
Ingredients
- 1 gallon water
- 1 can frozen orange juice concentrate , 12 fluid ounce
- 1 can frozen cranberry juice concentrate , 12 fluid ounce
- 1 cup kosher salt
- 0.5 cups brown sugar
- 1 medium lemon , cut into wedges
- 1 medium orange , cut into wedges
- 1 medium red onion , cut into wedges
- 3 cloves garlic
- 1 tablespoon dried thyme leaves
- 1 tablespoon freshly ground black pepper
- 1 cinnamon stick , 3 inch
- 4 large bay leaves
Instructions
-
1
Combine water, orange and cranberry juice concentrates, kosher salt, brown sugar, lemon, orange, red onion, garlic, thyme, pepper, cinnamon stick, and bay leaves in a large stockpot. Stir until salt and brown sugar have dissolved.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Folded Pork Cutlets
This stuffed pork cutlet recipe has an unusual look and feel. I thought I'd seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called "Katsu Mille-Feuille," and I realized I hadn't seen anything yet. Okay, I'm being a little dramatic, but I really loved the internal flavoring opportunities the multi-layer technique provides. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on top.
Crostoli Pastries
Crostoli, light and airy fried pastries, are a beloved part of Italy's Carnevale and a cherished holiday treat for Italian-Americans. This family recipe, passed down from my great-grandmother, originated in Italy's Veneto region and traveled with her to the U.S.
Teriyaki Bacon Wrapped Scallops
This bacon-wrapped scallops recipe lightly marinates scallops in teriyaki, freshly grated ginger, and brown sugar sauce. They are always a huge hit at every party I go to. They disappear fast, and then I'm always asked for the recipe. I often hear comments such as: "What an awesome combination! These are so hard to resist!"