Nutrition Facts

Serving Size 0 g

(Approx. 1 Servings)

Amount Per Serving

Calories	0	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 0 mg	0%

Total Carbohydrate 0 g	0%

Dietary Fiber 0 g	0%

Sugars 0 g

Protein	0 g

Vitamin A 0%	•	Iron 0%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stupid Hot & Spicy Turkey Brine

Prep Time

15 minutes

Cook Time

25 minutes

Total Time

40 minutes

Serves

1 People

Ingredients

Recipe makes 1 Servings

1 cup(s) brown sugar

2 cup(s) kosher salt

1 cup(s) garlic cloves

1 large white onion, roughly chopped

1/4 cup(s) black peppercorns

20 serrano peppers, cut in half

8 bay leaves

1/4 cup(s) apple cider vinegar

14 Lb whole turkey, completely thawed

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Instructions

In a sauce pot add 2 quarts of water, sugar, salt, garlic, onion, peppercorns, serranos, bay leaves and apple cider vinegar.

Bring liquid to a boil and cook until sugar and salt are fully dissolved. Add ice and allow to cool completely.

Fill a large container with 2 gallons of water add turkey, and cooled brine. Refrigerate and allow to brine for at least 8 hours.

If using an ice chest to brine make sure you add enough ice to keep the temperature of liquid at or below 40˚F and maintain that temperature for entire brining process.

Once Turkey is brined, rinse under cold water and pat dry. Roast turkey 20 minutes per pound or until turkey reaches at least 170˚F.

Allow turkey to rest and carve as desired.

Nutritional information is not provided for brine.