Make Thanksgiving tasty with a Sweet Tea Turkey Brine from the award-winning Milo’s Tea Company!
Thanksgiving is my absolute favorite time of the year. I love the spread of comfort foods, sweet desserts, soft rolls, cozy clothing, delicious smells of apples, pumpkins, cinnamon – oh, yum! I spend hours planning our menu to enjoy with family and including something new each year helps spice things up. This year, I’m treating my family to a Milo’s Sweet Tea Turkey Brine!
A Little Milo’s Famous Sweet Tea History
Since 1946, Milo’s has been creating freshly-brewed tea with no added acids, colors, or preservatives. Milo and Bea Carlton started their restaurant when Milo returned from WWII that year and he came up with a simple process. Use high-quality, natural ingredients, listen to your customers, and to never sacrifice taste. This family- and woman-owned business strives to offer the best flavor where you can “Taste the Difference”!
Why You Should Brine a Turkey
Turkey is delicious but it’s easily overcooked which leads to dry, tough meat. The solution for this is a good brine typically created with salt and water to result in moister, juicier meat. I could go through all the technical details; however, you’re not here for a science lesson.
I’ve seen a lot of brine ingredients that require sugar. While it does add a nice flavor, salt is the key ingredient for juicy meat. The water can be substituted with other liquids including apple cider vinegar or our favorite – Milo’s Famous Sweet Tea!
In addition to the liquid and salt, you can add dried herbs such as thyme, oregano, sage, or basil. The possibilities are endless!
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The Best Part — The Recipe!
- 1 Gallon Milo's Famous Sweet Tea
- 1 Cup Kosher Salt
- 3 Large Sweet Onions, quartered
- 4 Lemons, sliced
- 8 Garlic Cloves, pealed
- 5 Sprigs Rosemary
- 10 Cups Ice
In a large stock pot, combine the Milo's Famous Sweet Tea and kosher salt. Heat, stirring frequently until salt is dissolved. Add onion, lemon, garlic, and rosemary. Remove from heat, and let cool to room temperature.
When the broth mixture has cooled, pour it into a clean 5 gallon bucket. Stir in the ice.
Wash and dry your turkey. Making sure you have removed the innards. Place the turkey, cavity side up, into the brine. Making sure that the cavity gets filled. Cover and place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy.
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