November 29, 2020

Brined Turkey

 We used a 4-6 Turkey Breast, bone in

Defrosted or mostly, rinse and pat dry turkey. Add to pot, breast down, 


Chicken Stock (about 96 oz) 

1 tsp Sage

1 Bay Leaf 

1 tsp Crushed Rosemary 

1 tsp Thyme 

About 1/2-3/4 C Salt 


Cover, place in fridge and soak over night up to 24 hours before baking. 


Remove from brine and add to Instapot on trivet, breast down. Add 1 C Chicken Stock to the bottom and cook for about 1 hour or until internal reaches 165° 

Or bake in oven in roasting pan, partly covered with lid, breast down, for about 2 - 2 1/2 hours

Enjoy!

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