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Brine the Turkey for a Feast to Remember

WholeWhole Homemade Thanksgiving Turkey

We look forward to having your family join us at Nemacolin for our annual Thanksgiving Feast, Christmas Brunch, or a holiday meal, but if you’ll be staying home to prepare your own flavorful and succulent bird, you can still have a bit of Nemacolin with you.

Chef Tyler Hutchison, known as Chef Hutch around here, has been a part of the Nemacolin team for 13 years, and he’s created a brine recipe that will deliver an incredible aroma and flavor. You might call it culinary alchemy for a turkey. Foodies might refer to it as gastronomic turkey enhancement. Home cooks might say premium turkey seasoning, while homesteaders, canners, and sourdough bread bakers making their moolah on social media might refer to it as an artisanal brining technique. (Okay … someone’s had too much spiced cider.)

Whatever you call it, Chef Hutch has been been gracious enough to share his sumptuous turkey marinade and luxe holiday brine ritual with us. A few years ago, we shared this brine recipe with members of The Woodlands Club through one of their newsletters, and now we’re sharing it here with you on The Nemacolin Times. 

"The memories I have of creating holiday meals are so vivid. It's always been so much fun for me."
~ Chef Tyler Hutchison

Turkey Brine Recipe

• 20 garlic cloves
• 32 ounces of orange juice
• 1 bunch of sage
• 1 bunch of rosemary
• 1 bunch of parsley
• 1 bunch of thyme
• 8 bay leaves
• 1/2 cup of peppercorns
• 1 quart of sugar
• 1 quart of salt

Combine all ingredients in blender with one quart of water. Blend until smooth. Then add the contents of the blender to a cambro, a large pot, or a foodsafe container with three more quarts of water. Add your turkey, and allow to brine in the refrigerator for 24 hours before cooking, roasting, or frying. Enjoy your holiday turkey!

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