How to Brine a Farm Fresh TurkeyPrint Print Without Images
Since we opened, Lepp Farms has raised all the pork, beef, and chicken for the market, but turkeys have been something that we sourced with great care from other local farmers. Always fresh, never frozen, they’ve always been ready for your special holiday celebrations.
In our continued commitment to bring even more of our own farmed products to you, our son Jason, who serves as leader of the market butcher team, along with a fellow farmer friend, have done just that! After sourcing available barn space they have begun raising fresh turkeys for our market, and in an exciting collaboration with the Froese family, farmers first and foremost with years of expertise in raising superior turkeys, you’ll now see JD Turkey Farms label on our fresh turkeys. These birds are fed a natural diet of grain, vitamins and minerals, without any antibiotics or animal by-products, raised in spacious, well-ventilated barns with free access to fresh water and a constant supply of fresh feed.
Now let’s elevate your fresh, local bird to a whole new level with Lepp’s Turkey Brine Spice Blend. As turkey is naturally lean, it can become dry and tough if overcooked. The salty brine helps to break down some of the turkey’s muscle proteins, which aids in overall moisture absorption. Don’t worry about it tasting over-salted, a quick rinse before cooking washes away the excess salt and you’re left with a beautifully golden, juicy and delicious bird for your holiday feast!
1 Fresh Turkey
1 large yellow onion
1 jar of Lepp’s Turkey Brine Spice Blend
8 litres water, divided evenly in two
For optimal flavour & tenderness, brine your turkey the day before you plan to cook.
Add Lepp’s Turkey Brine Spice Blend and a large sliced onion to 4 litres water and bring to a boil. Remove from heat and add 4 litres cold water. Allow mixture to completely cool before using.
Meanwhile, prepare turkey by removing from packaging, and remove gizzards or neck from the cavity; set aside for roasting, if desired. Rinse turkey and place turkey, breast side down, in the brining bag and into a large roasting pan or pot (be sure to have excess space to allow for the liquid).
Pour the brining liquid into the bag, making sure to fully submerge the turkey. Tie off bag to avoid spilling, and place in fridge for up to 24 hours.
When ready to cook, remove turkey from bag, discard liquid. Rinse bird well to remove any excess salty brine. Roast turkey as you normally would to an internal temperature of 160F.
This recipe is you’re looking at it part of a Thanksgiving Menu Blog post, click the graphic above for the rest of the dishes on the menu!