Cranberry Brine
- Preparing Time: 1 hour
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 2/3 cup kosher salt
- 8 cups cranberry juice
- 4 cups ice water
- Carbohydrate 54.7413825 g
- Cholesterol 0 mg
- Fat 0.59232375 g
- Fiber 0.501350006103516 g
- Protein 1.76238875 g
- Saturated Fat 0.046903 g
- Serving Size 1 1 Serving (709g)
- Sodium 9320.452125 mg
- Sugar 54.2400324938965 g
- Trans Fat 0.1237345 g
- Calories 206 calories
Combine cranberry juice, kosher salt, marjoram and thyme in a large pot. Bring just to a boil, stirring to dissolve the salt. Cook 3-4 minutes. Remove from the heat. Add the ice water and set aside to cool. Line another large pot with a turkey-sized oven cooking bag. Remove the giblets from the turkey and set aside. Remove excess fat from the turkey, remove any pinfeathers, and then rinse the turkey thoroughly. With the point of a knife, puncture the membrane inside the turkey cavity. Put the turkey inside the cooking bag head-first. Pour the cooled brine into and over the turkey. Squeezing out as much air as possible, seal the bag with a twist tie. Put the pot, bag and turkey into the refrigerate and brine overnight. The next day, pour off the brine, wash the turkey really well, then dry it off. Roast the turkey as you normally do.
