Brined Turkey

I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 731 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground allspice
• 1 teaspoon ground black pepper
• 2 quarts water
• 1 tablespoon crushed garlic
• 2 cups kosher salt
• 1 (16 pound) whole turkey, neck and giblets removed
• 2 gallons cold water
• 3 sprigs fresh thyme, or more to taste
• 3 sprigs fresh rosemary, or more to taste

Recipe Instructions

Step 1

Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.

Step 2

Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.

Step 3

Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.