How to Brine a Turkey
How to Brine a Turkey – The key to a juicy Thanksgiving turkey. It is a great way to keep the meat juicy as well as infuse both flavor into your turkey. This makes a 2 gallon brine.
- 6 cups of warm water
- 2 cups table salt
- 2 cups sugar
- 4 tablespoons mulling spices
- 5 bay leaves
- 2 tablespoons fresh thyme
- 5 cloves garlic, sliced
- 3 tablespoons black peppercorns
- 1 onion, cut in large dice
- 3 – 4 sprigs fresh rosemary
- 2 lemons, sliced
- 10 pound bag of ice
- Heat 6 cups of water in a saucepan.
- Add salt, sugar, mulling spices, bay leaves, thyme, garlic, peppercorns, onion, and rosemary.
- Heat until the sugar and spices are dissolved.
- Remove from the heat.
- In a very large stockpot, add a large oven bag (for a turkey).
- Add ice to the stockpot.
- Add the brine from the saucepan. Stir until the ice is melted.
- Prepare turkey. Thaw, rinse (if desired), trim, and remove the neck & giblets.
- Add thawed turkey to the bag. Tie the bag to prevent it from spilling.
- Place in the refrigerator for the desired amount of time.
- When ready to cook the turkey, remove from the brine and pat dry. For best results, place on a platter or half pan and return to the refrigerator for a few hours to dry it.