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