The Butcher's Bird Brine
Updated: Jan 8, 2021
Featuring our BUTCHER'S BLEND AP Rub
Thanksgiving is right around the corner, and if you’re a sucker for a juicy bird like me, this recipe is for you! Our signature brine recipe is incredibly simple to make, and takes the turkey eating experience to a whole new level of flavor and tenderness!
Is there anything worse than forking a mouthful of dry turkey into your mouth?Besides your crazy uncle that gets too drunk at the table, it can totally ruin the whole experience. Brining is the perfect guarantee that your turkey not only will be tender and juicy, but also packed with unbelievable flavor all the way through! The process forces liquid into the meat so it remains nice and moist during the cook process!
The proof is in the brine, as they say...
Here’s what you’ll need:
5 Liters of Water
1 Cup of Butcher’s Blend AP Rub
2 Lemons, halved
4 sprigs of fresh Sage
Instructions
In a large pot, add the water and Butcher’s Blend AP Rub. Heat gently and stir frequently until ingredients have dissolved.
Squeeze lemon juice into the pot, then add remaining lemon halves and Sage to the brine. Stir gently and allow to cool.
Next, carefully submerge your turkey into the brine pot. Keep a plate on top of the turkey to ensure it remains fully submerged. Cover and keep refrigerated for 12-24 hours.
Remove the turkey from the brine, pat dry with a towel, then discard the brine.
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