The best brine for turkey with fresh herbs and spices.
Prep Time1 hourhr
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 20servings
Calories: 172kcal
Author: Lucy Brewer
Ingredients
3cupskosher salt
2cupssugar
1cuphoney
2quartschicken stock, divided
3tablespoonwhole peppercorns, crushed
1tablespoonwhole cloves, crushed
1tablespoonwhole allspice, crushed
1tablespoonground cumin
1teaspoondried rosemary
2teaspoonsred pepper flakes
2headsgarlic, sliced crosswise (slice off the tips from the non-root end)
4bay leaves
2leeks, washed and cut into 1 inch chunks
2onions, chopped in large chunks
2carrots, chopped in 1 inch pieces
2celery stalks, chopped in 1 inch pieces
2bunches fresh thyme
2gallonswater
Instructions
Place sugar, salt and honey in large stockpot. Add one and one-half quarts of the chicken broth.
Bring to a boil and boil until sugar and salt are dissolved, stirring every few minutes. Remove from heat and add the spices, vegetables, and herbs.
Add water and the other ½ quart of chicken stock. You can add ice to the water if you need to. Stir well. Let sit until completely cooled. Do not add turkey to warm water.
Add turkey with neck down, make sure it is submerged and cover and place in refrigerator. If you don’t have a big enough pot, you can use a bag inside a 5 gallon bucket. If you don’t have room in the fridge, you can use a bag and place it in a cooler filled with ice. Just make sure it stays at 40 degrees.
Turkey needs to stay in the brine for 12-24 hours, then remove and pat dry with paper towels.
Place turkey in the refrigerator on a platter, uncovered, for at least 6 hours and up to 24 hours before roasting. This will dry the skin so it gets nice and crispy, but the meat will still be moist from the brine.
Be sure and remove the turkey from the fridge at least an hour before you are ready to roast.