A must-do for the most tasty and juicy turkey utilizing traditional ingredients which compliment a roasting bird. The roasting pan juices make for the worlds best gravy. Do not add salt to your gravy; the brine juices have done that for you. Enjoy a prairie favorite!
Ingredients
- kosher salt: 2 cups
- poultry seasoning: 3 Tbsp
- onion powder: 3 Tbsp
- black pepper: 1 Tbsp
- quarts vegetable broth: 4 piece
- quarts water: 2 piece
- cranberry juice: 3 cups
Metric Conversion
Stages of cooking
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Stir the salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour in the vegetable stock, water, and cranberry juice; bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Remove from the heat and allow to cool to room temperature.
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To use, submerge a turkey into the cooled brine and refrigerate 12 to 16 hours to brine. Drain the turkey and pat dry before roasting according to your recipe's directions.
