To adapt this recipe for brining in your RV Galley… use a smaller “bird” a whole chicken, Cornish hen, chicken breast would be perfect. Decrease the brining liquid by half and add less water! Just make sure the size of the brining pan will fit in the refrigerator of your RV and still cover the poultry fully!
If you are preparing a turkey from your home (sticks and bricks) location this Thanksgiving, consider brining the turkey. Here is a recipe that will keep your roasted turkey moist.
1 cup brown sugar
1 cup kosher salt
4 oz. apple cider vinegar
3 oz. bourbon, brandy or apple jack (optional)
48 oz. apple juice
32 oz. turkey or chicken broth
1 cinnamon stick
1 tsp peppercorns
- Heat water in a saucepan on the stove top. Bring water to a simmer.
- Off heat add brown sugar and kosher salt.
- In a large bowl, whisk sugar and salt until the ingredients are fully dissolved.
- Pour the solution into a large non-reactive (do not use aluminum pot) brining bucket that will fully submerge your turkey and fit in the refrigerator.
- Add apple juice, apple vinegar, brandy, chicken broth, cinnamon stick, peppercorns to the bucket.
- Stir the solution.
- Rinse turkey and place in the brining bucket.
- Place the bucket in the refrigerator, cover lightly with plastic food wrap. (never aluminum foil).
- Brine the turkey 45 minutes per pound.
- Do not over brine the turkey or your turkey will taste like a salt shaker.
- Remove the turkey from the brine, rinse and pat dry and bake according to your recipe.
Note: Bring Bucket: Good quality stainless steel, food grade (HDPE, PP, polycarbonate containers, Reynolds turkey oven bags, Ziplock bags, Ice Chest that is food grade approved see above. Always keep the temperature of the refrigerator or bucket at 40 degrees or below. 32 – 36 degrees F is ideal. You can set your camping ice chest outdoors, just maintain the temperatures as advised. Do not cover your poultry in the bucket with aluminum foil, it well disintegrate into the poultry.