Brined Turkey
Description
Soak your Thanksgiving centerpiece in heavily salted water with herbs to get your bird ready for roasting.
Ingredients
•
2 quarts water
•
2 cups kosher salt
•
1 cup white sugar
•
2 gallons cold water
•
3 sprigs fresh rosemary, or more to taste
•
3 sprigs fresh thyme, or more to taste
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1 tablespoon crushed garlic
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1 teaspoon ground allspice
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1 teaspoon ground black pepper
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1 (16 pound) whole turkey, neck and giblets removed
Directions
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.
2
Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
3
Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.