Turkey Brine
| Thaw the turkey fully and remove the neck and giblets | |||||
| Clear room in the refrigerator for a large pot or brining bag | |||||
| 1 gal water | bring to a boil, stirring until dissolved | add, simmer 5 min, take off heat | stir in, chill until completely cold | submerge, refrigerate 8 to 24 hr | drain, pat dry, roast until the thigh reads 165°F |
| 2 cups Diamond Crystal kosher salt (or 1 1/4 cups Morton) | |||||
| 1 cup brown or white sugar | |||||
| 1 Tbs whole black peppercorns | |||||
| 3 bay leaves | |||||
| 4 sprigs fresh thyme | |||||
| 2 sprigs fresh rosemary | |||||
| 1 gal ice water | |||||
| 1 (12 to 16 lb) whole turkey, thawed, neck and giblets removed | |||||
- Thaw the turkey fully and remove the neck and giblets
- Clear room in the refrigerator for a large pot or brining bag
Ingredients
- 1 gal water
- 2 cups Diamond Crystal kosher salt (or 1 1/4 cups Morton)
- 1 cup brown or white sugar
- 1 Tbs whole black peppercorns
- 3 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 gal ice water
- 1 (12 to 16 lb) whole turkey, thawed, neck and giblets removed
Steps
- bring to a boil, stirring until dissolved: water, Diamond Crystal kosher salt (or 1 1/4 cups Morton), brown or white sugar
- add, simmer 5 min, take off heat: step 1, whole black peppercorns, bay leaves, fresh thyme, fresh rosemary
- stir in, chill until completely cold: step 2, ice water
- submerge, refrigerate 8 to 24 hr: step 3, whole turkey
- drain, pat dry, roast until the thigh reads 165°F: step 4
