I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.
Preparation Details
Prep Time: 20 mins
Cook Time: Not available
Total Time: 12 hrs 20 mins
Servings: 16
Ingredients
- 2 quarts water
- 2 cups kosher salt
- 1 cup white sugar
- 2 gallons cold water
- 3 sprigs fresh rosemary, or more to taste
- 3 sprigs fresh thyme, or more to taste
- 1 tablespoon crushed garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 (16 pound) whole turkey, neck and giblets removed
Steps
- Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
- Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
- Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
