Hawaiian-Style Turkey Brine
- Number of Servings: 48
Ingredients
4 quarts - Pineapple Juice, (128 fl oz) 2 cups - Brown Sugar, packed 1 1/3 cups - Kikkoman Lite Soy Sauce, (21.28 tbsp) 1 cup - [Light] Maple Syrup3/4 cup - Kosher Salt6 cloves Garlic - cut into half4 - 6 whole bay leaves2 Tbsp - Red Pepper, crushed12 # Whole Turkey (not self-basting or Kosher)
Combine all ingredients. Place turkey in a large dish or container and pour brine over. (Reynold's oven roasting bag for turkeys or Ziplock XL storage bag). Cover and allow to brine .....you do not want any part of the turkey above the surface of the brine. Refrigerate for at least one hour for every pound of turkey.
10 hours should be the minimum for brining a large turkey. Brining for too long can ruin the flavor and make the turkey too salty. 24 hours is the maximum amount of time to brine. If using a smaller turkey, use the hour per pound rule.
Pour off brine and discard. Cook accordingly. Serving size 4 ounces. 12# Turkey = 48 servings. Nutritional info, not completely accurate since you are pouring off and discarding most of the brine.
Number of Servings: 48
Recipe submitted by SparkPeople user LHARMO.
10 hours should be the minimum for brining a large turkey. Brining for too long can ruin the flavor and make the turkey too salty. 24 hours is the maximum amount of time to brine. If using a smaller turkey, use the hour per pound rule.
Pour off brine and discard. Cook accordingly. Serving size 4 ounces. 12# Turkey = 48 servings. Nutritional info, not completely accurate since you are pouring off and discarding most of the brine.
Number of Servings: 48
Recipe submitted by SparkPeople user LHARMO.
Nutritional Info Amount Per Serving
- Calories: 141.1
- Total Fat: 0.4 g
- Cholesterol: 22.4 mg
- Sodium: 4,400.4 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.3 g
- Protein: 8.6 g
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