Turkey brine

PORTIONS: 4
Turkey brine – created on the CHEF CHEF app for iOS RichG (Rich G)

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RichG

Rich G 0
 0
 11 years ago
Turkey Brine
1 gallon water
2 cups kosher salt
1 1/2 cups dark brown sugar
12 whole cloves
3 bay leaves
1 tablespoon whole black peppercorns
2 1/2 teaspoons dried rosemary
2 1/2 teaspoons dried thyme
PREP 5 mins
COOK 20 mins
READY IN 2 hrs 25 mins
Directions
Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
Refrigerate brine until completely cooled.
Footnotes
Cook's Note:
Pour cooled brine into a non-reactive container large enough to hold your turkey. I keep a large plastic bucket just for brining. Add thawed turkey; add enough cool water to cover turkey with liquid. Refrigerate overnight to 12 hours. Remove from brine and let sit on counter about 2 hours before planning to start roasting (see 'Ultimate Roast Turkey' recipe).