Turkey Brine
Ingredients
- 1 gal Water
- 2 cup Kosher Salt
- 1 1/2 cup Brown Sugar
- 3 Bay Leaves
- 1 tbsp Black Peppercorns whole
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tsp Oregano
- 3 Minced Garlic Cloves
Instructions
- Thaw turkey. 24 hours for every 5 pounds of turkey. If your turkey is 20 pounds, you'll need to thaw starting Saturday for 4 days.
- Add all ingredients to a large pot.
- Bring to a boil and cook until salt and brown sugar are dissolved about 20 minutes.
- Let cool to room temperature or add ice to chill quickly or place in the fridge until chilled.
- Open the thawed turkey up and remove, the neck and gravy packet and giblets.
- Rinse off turkey
- Once the brine is chilled place turkey in the brine, breast side down, and place in the fridge (ensure turkey is completely covered and cavity filled.)
- If brine is not enough, then cook up 4 Tablespoons of salt for every 4 cups of water. until the turkey is covered. Remember to not add hot water to the turkey, but only room temperature or chilled.
- If your turkey tries to float in the water, put a plate on top of it to weigh it down.
- Place turkey & brine in the fridge for 12 - 24 hours. See notes for alternative brining storage options.
- After brining, drain the turkey, rinse, pat dry, and cook. If possible, let the turkey rest for 1 - 2 hours before cooking, optional but recommended.
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