Thanksgiving Turkey Brine

Thanksgiving Turkey Brine

Thanksgiving Turkey Brine

Although many others believe that brining a turkey is a waste of time, I am a firm believe in the salty bath. So on Tuesday morning, I prepare my turkey brine as follows:

3 cups of salt

5 cups of sugar (this year, for the first time, I used brown sugar)

2 large carrots, chopped into 1 inch pieces

2 leak stalks, chopped into 1 inch pieces (white and light green parts only)

2 medium onions, chopped coarsely

2 celery stalks, chopped into 1 inch pieces

4 dried bayleaves

3 sprigs of fresh thyme

3 sprigs of fresh flat parsley

3 sprigs of fresh rosemary

1 sprig sage

2 tsp dried majoram

Pour salt and sugar into large saucepan and cover with enough water to dissolve and bring to a good boil. Add all other ingredients and boil for about an hour to extract as much of the herb and vegetable flavor as possible. Add water if needed during boiling. Cool the brine completely. Place cleaned (and thawed) turkey into your brining container and pour the brine over. Fill with cold water and ice until turkey is fully covered.

Brining Turkey

Brining Turkey

Place brining container in refrigerator. I brined this year’s turkey for about 30 hours because it was 22 lbs. I would always recommend brining for around 24 hours. After the brining, remove turkey, rinse, and pat dry. Discard the brining fluid. Return to refrigerator until the morning of Thanksgiving.

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