1gallonvegetable brothchicken broth can also be used
1cupsea salt
1tablespooneach of dried rosemarysage, thyme, and savory
1gallonice water
Instructions
Make the Brine:
In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory.
Bring the mixture to a boil, stirring frequently to ensure the salt dissolves completely.
Once the salt has dissolved, remove the pot from the heat and let the brine cool to room temperature.
Brine the Turkey:
After the brine has cooled, pour it into a clean, food-grade container (like a 5-gallon bucket).
Stir in the ice water.
Rinse and dry your turkey, ensuring you've removed the innards.
Place the turkey, breast down, into the brine, ensuring the cavity is filled.
Refrigerate the turkey in the brine overnight, or for at least an hour per pound of turkey. For example, a 12-pound turkey should be brined for at least 12 hours. However, do not brine for longer than 48 hours to ensure the best flavor and to prevent foodborne illness.
After Brining:
Carefully remove the turkey from the brine and drain off the excess liquid.
Pat the turkey dry with paper towels.
Discard the brine and disinfect any surfaces or utensils it has contacted.
Cook the Turkey:
Cook the turkey using your preferred method. Remember that brined turkeys often cook faster, so monitor the temperature carefully.
Notes
Editor's Notes:Always use a nonreactive container for brining, such as stainless steel, enameled, or food-grade plastic.
The turkey should be refrigerated throughout the brining process to prevent foodborne illness.
Tips:
Brining imparts moisture and flavor to the turkey, making it tender and juicy.
This recipe is simple to prepare with commonly available ingredients and ensures a delicious outcome for your holiday feast.