Recipes

Chef Stewart demo of turkey brine

Texas Tea Turkey Brine

Last Saturday Chef Hugh Stewart shared tricks of the turkey brining trade for our Market to Kitchen Chef Demo series. Here’s his Texas Tea Turkey Brine recipe.


Chef Hugh Stewart
Chamberlains Fish Market Grill
Dallas, TX

Texas Tea Brined Turkey

Brine

1 gal. Ice Tea

2 cups Honey

1 cup Salt

¼ cup Whole Peppercorn

3 ea Bay Leaf

1ea Onion, chopped

3# Ice

Warm tea to a simmer and add all ingredients. Stir until salt and honey have dissolved. Allow to cool and add ice. Place turkey in large bucket or stock pot and pour brine over turkey till it covers completely. Store in your frig for up to 6 days. Remove turkey from brine, rinse off inside and out and allow to air dry in frig over night before cooking

Aromatics

1 ea Orange Zest

1 ea Cinnamon Stick

2 ea Star Anise

4 sprigs Thyme

4 sprigs Sage

1 sprig Rosemary

1 cup Apple Cider

Place all ingredients in sauce pot and bring to a boil. Remove from heat and pour into cavity of turkey before placing it in the oven.

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