How to make it

  • Put all in a non-reactive pot (not aluminum) bring to a boil.
  • Boil for 10 to 20 minutes or until all ingredients have infused into mixture.
  • Cool to room temperature.
  • Wash turkey and remove any parts from cavities i.e. neck, gizzard, ect.
  • Place turkey in a large baking bag.
  • Pour cooled brine solution into the bag.
  • Seal bag by twisting the end and folding over, then wrap a strong rubber band around
  • end until it is very tight.
  • Use some sort of pan or plastic trash bag to put bagged turkey in, in case it breaks.
  • Marinate in the refrigerator for a minimum of 48 hours.
  • Start with the back down in the solution for 4 hours then turn and put breast side down for 8 hours.
  • Repeat this process until at least 48 hours have gone by.
  • Remove turkey from brine solution. Discard the solution.
  • Don’t pour down the drain, or it will clog your drainpipes.
  • Thoroughly wash the turkey inside and out. The rosemary will stick so make sure that you get it all or it will burn in the cooking oil.
  • Dry turkey as best you can inside and our pay close for liquid hidden in the cavities.
  • Put turkey back in the refrigerator uncovered and leave at least 4 hours so the evaporative process of the fridge will help dry any remaining moisture.
  • Mix 2 extra cups of Kosher salt and 1 cup black pepper in a small bowl.
  • After the turkey is very dry....rub the inside and outside with this mixture.
  • The bird is ready to fry.

People Who Like This Dish 3
Reviews & Comments 2

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  • lissa 7 years ago
    this sounds very good. maybe i should go borrow my dad's turkey fryer...mmmmmmm
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  • dancegypsy67 7 years ago
    I love brined turkey and this looks great!
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