Holiday Poultry Brine

This recipe makes a tender, juicy turkey. Be sure not to brine it for too long so it isn’t too salty.

Quantities for an 18 lb turkey:
Ingredients
4 cups Kosher salt
1 cup brown suger
5 – 6 quarts vegetable stock
2 T black peppercorns
2 T allspice berries
1 T candied ginger
enough water to cover the turkey

Prep:

  • Pour vegetable stock into large pot and heat on high.
  • Add salt, brown sugar, and spices
  • Bring to a light boil
  • Remove from heat and cool to room temp.
  • Thoroughly rinse the turkey, inside and out and place into the pot
  • Carefully loosen and separate the skin from the breast meat taking care not to tear the skin
  • Add water to cover the turkey
  • Work the brine underneath the breast meat skin and check that there are no air gaps in the body cavity of the turkey
  • Refrigerate for 16 – 20 min per pound of turkey
  • After brining, thoroughly rinse the turkey inside and out to remove the excess saltiness.

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