Turkey Brine
Salt and sugar boiled with peppercorns, garlic and bay, then chilled with ice to soak a whole turkey before roasting.
Amie put mayonnaise on the outside of the turkey before roasting and it was wonderful. Injecting butter under the skin of the turkey is good too.
Where this one came from
Nobody's written this one down yet.
Ingredients
- 4 quarts (24 cups) water
- 3 ½ cups sea salt
- 4 cups sugar
- 2 tablespoons cracked peppercorns
- 7-8 cloves garlic
- 5 bay leaves
Directions
- In a container large enough to hold and cover the turkey, prepare the brine by combining the ingredients. Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved.
- Allow the brine to cool. Pour into prepared container or bag.
- Add 2-3 quarts of ice, enough to bring the temperature of the brine to about 35 degrees. (Use 1 ½ quarts cold water instead if using a bag.) Refrigerate the brine until it reaches this temperature.
- Prepare sufficient brine to submerge the turkey entirely. When the brine is cold, add the turkey to the container.
- Keep turkey cold, 35 degrees or below. Add ice or place container in a cold place.
- When ready to roast the turkey, remove from brine and rinse thoroughly in cold water. Pat dry.
- Rub turkey skin with 2 tablespoons melted butter combined with 1 tablespoon olive oil and 1 teaspoon soy sauce.
Notes
Jot down what you changed or how it turned out. Saved in this browser, on this device only.