I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.
Ingredients
- quarts water: 2 piece
- kosher salt: 2 cups
- white sugar: 1 cup
- gallons cold water: 2 piece
- sprigs fresh rosemary: 3 piece (to taste)
- sprigs fresh thyme: 3 piece (to taste)
- garlic: 1 Tbsp (crushed)
- ground allspice: 1 tsp
- ground black pepper: 1 tsp
- whole turkey, neck and giblets removed: 1 piece (16 pound)
Metric Conversion
Stages of cooking
-
Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
-
Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
-
Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
