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Alternate Recipe: Met Market Apple Herb Brine
Makes 1 gallon brine – enough for up to a 17 pound turkey
8 cups apple cider or apple juice, (2 quarts)
3/4 cup kosher salt, or 1 cup table salt
1 tablespoon each dried rosemary, thyme, sage, celery seed and savory, (or any combination if you don’t have all of them)
8 cups ice cold water, (2 quarts)
  1. Bring the cider, salt and herbs (and optional sliced apple or onion) to a boil in a stockpot; reduce heat and simmer for about 5 minutes to infuse flavors. Remove from heat and cool to room temperature.
  2. Stir in ice water to cool and complete the brine (brine can be prepared up to this point and refrigerated up to 3 days).
Turkey Brining Chart
  1. [inc]briningChart.html[/inc]
  2. Brining Notes:
  3. • Our own Metropolitan Market Turkey is perfect for brining. Do not brine a bird that has been pumped or injected.
  4. • Brined birds cook more quickly so check your bird for doneness earlier than the recommended cooking time. As a general guideline, brined turkey takes 10-15 minutes per pound of turkey to cook.
  5. • If using a frozen turkey make sure it is totally thawed before brining.
  6. • For more information on safe food handling and turkey cooking instructions, click here.
  7. Brining a Whole Chicken
  8. Use half of the Met Market Basic Brine recipe for a whole chicken and brine for 45 minutes per pound, refrigerated. Discard brine, rinse chicken and pat dry with paper towels. Cook chicken as desired.
  9. Brining a Pork Roast:
  10. Use half of the Met Market Basic Brine recipe for a 3 to 5 pound pork roast and brine for 45 minutes per pound, refrigerated. Discard brine, rinse pork and pat dry with paper towels. Cook pork as desired.
Brine Recipe
Makes 1 gallon brine - enough for a up to a 17 pound turkey (see chart for larger turkeys).
16 cups cool water, (1 gallon)
1 cup table salt, or 3/4 cup kosher salt
1/4 cup sugar
  1. Prepare the brine by stirring together water, salt and sugar until dissolved, about 5 minutes (brine can be prepared up to this point and refrigerated up to 3 days).
  2. Prepare turkey for brining by removing giblets and neck (save them for making turkey stock if desired). Rinse turkey inside and out.
  3. Place turkey, breast side down, in the brining bag. Pour brine into bag, shifting turkey to make sure brine gets inside cavities. Slide the white 'zipper tab' onto the bag to help zip it, then thoroughly seal bag, pressing out excess air to save space. Transfer turkey-in-bag to a large bowl or roasting pan to help support the turkey for storage (alternatively, brining bag can be placed inside a clean dry large bag and/or wrapped with a large clean dry towel).
  4. Refrigerate the brining turkey, consulting the chart for length of time, but not over 1 hour per pound of turkey. (Alternatively brining turkey can be put in a portable cooler and completely covered with ice, making sure the turkey remains at 40 degrees F. or cooler while brining. Keep it iced for the entire brining time)
  5. Remove turkey from brine, discarding brine. Rinse turkey and pat dry with paper towels (turkey can be prepared up to this point and refrigerated overnight).
  6. Roast as desired.
Brine Recipe
Makes 1 gallon brine - enough for a up to a 17 pound turkey (see chart for larger turkeys).
16 cups cool water, (1 gallon)
1 cup table salt, or 3/4 cup kosher salt
1/4 cup sugar
  1. Prepare the brine by stirring together water, salt and sugar until dissolved, about 5 minutes (brine can be prepared up to this point and refrigerated up to 3 days).
  2. Prepare turkey for brining by removing giblets and neck (save them for making turkey stock if desired). Rinse turkey inside and out.
  3. Place turkey, breast side down, in the brining bag. Pour brine into bag, shifting turkey to make sure brine gets inside cavities. Slide the white 'zipper tab' onto the bag to help zip it, then thoroughly seal bag, pressing out excess air to save space. Transfer turkey-in-bag to a large bowl or roasting pan to help support the turkey for storage (alternatively, brining bag can be placed inside a clean dry large bag and/or wrapped with a large clean dry towel).
  4. Refrigerate the brining turkey, consulting the chart for length of time, but not over 1 hour per pound of turkey. (Alternatively brining turkey can be put in a portable cooler and completely covered with ice, making sure the turkey remains at 40 degrees F. or cooler while brining. Keep it iced for the entire brining time)
  5. Remove turkey from brine, discarding brine. Rinse turkey and pat dry with paper towels (turkey can be prepared up to this point and refrigerated overnight).
  6. Roast as desired.
Brine Recipe
Makes 1 gallon brine - enough for a up to a 17 pound turkey (see chart for larger turkeys).
16 cups cool water, (1 gallon)
1 cup table salt, or 3/4 cup kosher salt
1/4 cup sugar
  1. Prepare the brine by stirring together water, salt and sugar until dissolved, about 5 minutes (brine can be prepared up to this point and refrigerated up to 3 days).
  2. Prepare turkey for brining by removing giblets and neck (save them for making turkey stock if desired). Rinse turkey inside and out.
  3. Place turkey, breast side down, in the brining bag. Pour brine into bag, shifting turkey to make sure brine gets inside cavities. Slide the white 'zipper tab' onto the bag to help zip it, then thoroughly seal bag, pressing out excess air to save space. Transfer turkey-in-bag to a large bowl or roasting pan to help support the turkey for storage (alternatively, brining bag can be placed inside a clean dry large bag and/or wrapped with a large clean dry towel).
  4. Refrigerate the brining turkey, consulting the chart for length of time, but not over 1 hour per pound of turkey. (Alternatively brining turkey can be put in a portable cooler and completely covered with ice, making sure the turkey remains at 40 degrees F. or cooler while brining. Keep it iced for the entire brining time)
  5. Remove turkey from brine, discarding brine. Rinse turkey and pat dry with paper towels (turkey can be prepared up to this point and refrigerated overnight).
  6. Roast as desired.
Brine Recipe
Makes 1 gallon brine - enough for a up to a 17 pound turkey (see chart for larger turkeys).
16 cups cool water, (1 gallon)
1 cup table salt, or 3/4 cup kosher salt
1/4 cup sugar
  1. Prepare the brine by stirring together water, salt and sugar until dissolved, about 5 minutes (brine can be prepared up to this point and refrigerated up to 3 days).
  2. Prepare turkey for brining by removing giblets and neck (save them for making turkey stock if desired). Rinse turkey inside and out.
  3. Place turkey, breast side down, in the brining bag. Pour brine into bag, shifting turkey to make sure brine gets inside cavities. Slide the white 'zipper tab' onto the bag to help zip it, then thoroughly seal bag, pressing out excess air to save space. Transfer turkey-in-bag to a large bowl or roasting pan to help support the turkey for storage (alternatively, brining bag can be placed inside a clean dry large bag and/or wrapped with a large clean dry towel).
  4. Refrigerate the brining turkey, consulting the chart for length of time, but not over 1 hour per pound of turkey. (Alternatively brining turkey can be put in a portable cooler and completely covered with ice, making sure the turkey remains at 40 degrees F. or cooler while brining. Keep it iced for the entire brining time)
  5. Remove turkey from brine, discarding brine. Rinse turkey and pat dry with paper towels (turkey can be prepared up to this point and refrigerated overnight).
  6. Roast as desired.

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