Recipe

How To Brine A Turkey Recipe

	Kdbradley / All my dishes 2 years ago Prep:30m Servings:1	Kdbradley
	turkey

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Fans

karlyn255

shirleyoma

pink

Ingredients

For brining a Turkey 15 to 20 Pounds

2 Gallons Cold Water

1 1/2 cups of kosher salt

1 Tablespoons of dried Rosemary

1 Tablespoons dried Thyme

1/2 tablespoon celery seed

1 Tablespoon Black Peppercorns

1/4 cup Light-Brown Sugar

Directions

Special equipment: Large Stock pot or other receptacle (5 Gallon plastic bucket with lid works great)

The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).

In a large stock pot or 5 gallon bucket, mix 2 Gallons cold water with the salt, rosemary, thyme, celery seed, peppercorns and sugar.

Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40°) or refrigerate and let stand over night or 6 to 8 hours.

Remove the Turkey from the brine, rinse well and follow your cooking instructions as normal.

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Comments

shirleyoma 2 years ago said:
This is how my daughter does her turkey and it is fantastic! Thank you for the post!

pink 2 years ago said:
Sounds interesting! A must try!I should also tell you Noir has a Poultry Brine with Citrus posted as well. 2 great Brine recipes needed for the Holidays! Thank You!

jenniferbyrdez 2 years ago said:
I always did salt and sugar. Love the herbs and spices.

sday5 2 years ago said:
I have always done the salt but never the sugar. I will have to try this.

deedeec 1 year ago said:
Thank you for posting this!!! It's exactly what I was looking for this Thanksgiving! Dee

spoil_me2 12 months ago said:
I was told to do that with my turkey only in my home for thanksgiving I was told I wasn't allowed to touch the bird anymore. ( man thing I think) but I am the dumb one that gets the birds that are 22- 24 pounds. And I cannot put them in the oven nor pull them out of it. I think I might buy another and try it just to see. Thank you for the post and the great idea. k8

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