This turkey brine really adds a great flavor to your turkey. I use this every year on Thanksgiving and it really enhances the flavor of the bird. Brining is an under rated step that many people skip. If your turkey tastes dry and dull this will really help. I do not recommend using any type of self basting or pre seasoned bird. You may substitute chicken for turkey.
Here are the ingredients you will need:
- 4 cups + 8 cups of water
- 1 cup of kosher salt
- 2 cups of granulated sugar
- 1 cup of apple cider vinegar
- 2 tablespoons of sage
- 2 tablespoons of thyme
- 2 tablespoons of rosemary
- 1 tablespoon of whole black peppercorns
- 5 bay leaves
- 4 cups of ice
You will also need:
- a saucepan for the stove
- a wire whisk
- a bucket or a new, clean garbage pail. I recommend a minimum of at least 3 gallons in size and you may need a larger one if your bird is large.
Instuctions
- Place 4 cups of water in a saucepan on medium to medium high heat. Add the kosher salt and sugar. Stir constantly with the whisk until all the salt and sugar is dissolved. Remove from heat, you are finished on the stove.
- Dump the contents of the saucepan into your bucket. Add 8 cups of cold water, apple cider vinegar, sage, thyme, rosemary, peppercorns and bay leaves. First, stir until mixed well. Then, add the ice.
- Your bine is now ready to be used. Remember to remove the giblets and neck from the cavity of the thawed turkey before placing the turkey into the brine. Place the bucket and all contents into the refrigerator. Refrigeration is required, not optional. I recommend brining 12 to 24 hours. Larger birds require closer to the maximum time. Longer time = stronger flavor.
- Finally, discard the brine and wash the bird completely with cold, clean water. If you do not wash the turkey after brining, your turkey will be too salty.
- Roast as you would normally.
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