Turkey Brine


This is the recipe that my Star used for the first time last Thanksgiving. We are now believers of “once you go brine, you will never go back.” It truly was the most juiciest turkey we have ever tasted. We had about 15 people over last year and everyone loved it! My one friend was worried that it was going to be too salty. Definitely not the case. Yes you do need a lot of salt in this recipe, as it helps prevent bacteria growth. So, if you are going to buy your Vegetable Stock/Broth do not get the one with lower sodium.

1 gallon vegetable broth, homemade or canned
1 cup kosher salt
1/2 cup packed brown sugar, light or dark
1 tablespoon whole black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 tablespoons candied ginger, chopped

Combine the broth, salt, sugar, peppercorns, allspice and ginger in a large stockpot and bring to a boil over medium-high heat. Stir until the salt and sugar dissolve. Remove from the heat. Cool to room temperature and refrigerate the brine.

24 hours before you would like eat, combine the brine, water and ice in a 5-gallon bucket. Place the thawed turkey, with innards removed, breast-side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover and refrigerate. If you do not have enough room in your frig, you may place it in a large cooler. We leave it in the kitchen covered with tin foil and about half way through the process add more ice.


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