Essential Oils are a Perfect Compliment to a Turkey Brine!
I love brining poultry! It’s a great way to eliminate the impurities, and infuse flavors
into the bird. For extra flavor, we are adding essential oils to the brine this year. I suggest a Thyme or Rosemary oil. Rosemary is great for digestion, and what better day to get a little help with that “stuffed” feeling than Thanksgiving! Additional oil suggestions are Lemon Oil and Black Pepper Oil.
This recipe is designed for a 20-pound bird, but you can downsize it for smaller turkeys, or perhaps just the breast, which is what I will be serving this year. The bin for brining doesn’t need to be fancy–just clean and able to hold water. A cooler makes a great container for brining, if you have one large enough. It needs to hold the turkey, a large amount of liquid, and 5 pounds of ice. The temperature must stay below 40 degrees to prevent the growth of bacteria.
Make sure to allow yourself plenty of time for the poultry to brine. I recommend 24 to 48 hours. Do not reuse the brine afterwards–it should be discarded because it pulls the impurities from the meat. It’s an ancient process that doesn’t always get the attention it deserves. I say no Holiday bird is complete without first going through a brine!
Visit our partner, Molly Beumee, to learn more about doTerra essential oils, and to purchase the oils used in this recipe, as well as many others.
How to Brine Poultry
If it’s your first time brining, here’s a short how-to video demonstrating the process. You’ll love the result!