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.