Brining your turkey is a great way to add flavor! It will also make the meat tender and reduces the cooking time. The brine forces itself by osmosis into the meat taking into the meat whatever flavor components you place into the salt water. This recipe is enough brine for a 20 pound bird

 

 

 

 

 

 

 

 

 

 

1 1/2 gallon water (can substitute vegetable broth for part of water)
2 cups Kosher
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
2 tablespoon dried thyme
3 tablespoons minced garlic
1 tablespoon ground black pepper or peppercorns
2 bay leaves
1 cup brown sugar
1/2 gallon of ice

 

 

 

 

 

 

 

 

 

 

Choose a container like a 5 gallon bucket or whatever container you have that will fit in the refrigerator

 

 

 

 

 

 

 

 

 

 

Measure out your water into a stock pot

 

 

 

 

 

 

 

 

 

 

Add the salt

 

 

 

 

 

 

 

 

 

 

Add the peppercorns

 

 

 

 

 

 

 

 

 

 

Add the sugar

 

 

 

 

 

 

 

 

 

 

Add the rosemary

 

 

 

 

 

 

 

 

 

 

Add the thyme and sage

 

 

 

 

 

 

 

 

 

 

Peel & smash the garlic and add to the pot

 

 

 

 

 

 

 

 

 

 

Add the bay leaves and simmer until the sugar and salt is dissolved

 

 

 

 

 

 

 

 

 

 

Get 1/2 gallon of ice…thank God for ice makers!

 

 

 

 

 

 

 

 

 

 

Add it to the pot to cool it down

 

 

 

 

 

 

 

 

 

 

Add the turkey to your bucket and pour over the brine

 

 

 

 

 

 

 

 

 

 

Place the bucket in the garage if it is cold enough in an out of the way safe place. I like to put mine in the fridge

 

 

 

 

 

 

 

 

 

 

Let the turkey brine for 24 hours then drain off the brine

 

 

 

 

 

 

 

 

 

 

Rinse the turkey, pat dry and put back into the refrigerator to rest out of the brine for about a few hours to let the meat absorb the moisture from the skin. This will help the bird get a golden crispy skin. If you do not care about color go ahead and use it when you are ready. Remember a brine will make the turkey cook faster and will also brown unevenly if you don’t let it rest for a few hours.