Brining Turkey


Nov 6, 2013


Brining a turkey before roasting ensures moist, tender results. It’s also a great way to add flavor without using high-fat, calorie-filled sauces. Follow the steps below before roasting for a perfectly brined whole turkey. (Recipe amounts based on 20 lb. turkey.)


INGREDIENTS AMOUNTS
Water 2 quarts
Lemons, halved 5 ea.
Honey ΒΌ cup
Brown sugar 1 cup
Kosher salt 1 cup
Carrot, sliced 1 ea.
Celery, sliced 2 ribs
Onion, diced 1 ea.
Garlic, sliced 4 cloves
Chili pepper split in quarters 1 ea.
Bay leaves 12 ea.
Black pepper corns, crushed 3 tbsp.
Italian parsley 1 bunch (4 oz.)
Thyme, fresh 1 bunch (1 oz.)
Garlic, cut in half (equator) 1 head
Iced water 3 quarts



METHOD OF PREPARATION

  1. Pour 2 quarts of water in a 3-4 quart saucepan and add all ingredients except the iced water.
  2. Bring to a boil and simmer for 3 minutes.
  3. Remove from heat and allow to cool for one hour.
  4. Pour into a sanitized container large enough to hold the liquid and the turkey.
  5. Blend in the iced water.
  6. Add the turkey (after thawing, cleaning and prepping) and marinate for 24 hours under refrigeration.
  7. Remove the turkey from the brine and pat dry with paper towels.

After brining, continue with your usual roasting procedure.