Turkey Brine Recipe

I get excited every Thanksgiving, not as much for the food as I do that I get to use my favorite turkey brine recipe. I have been brining my Thanksgiving turkeys for a few years now after I was tired of dry, less than flavorful birds. This recipe will ensure your turkey will be moist, tender, and have so much flavor it will rightly take its place at the center of your holiday table!

Ingredients:

• 1 gallon water or vegetable stock
• 1 cup kosher salt
• ¼ cup light brown sugar
• 1 gallon cold water
• 2 cloves garlic crushed
• 1 onion, quartered
• 1 stalk celery
• 2 lemons quartered
• 1 tablespoon thyme
• 3/4 tablespoon sage
• 1 tablespoon rosemary

Preparation:

In a large pot, bring one gallon water or vegetable stock, salt, sugar and herbs, spices or vegetables to a boil. Make sure that salt and sugar is completely dissolved. Remove from heat and add remaining gallon of water. Allow to cool to room temperature. In a large container (large enough to fit turkey and two gallons of water) place turkey and cover with brine. Keep in refrigerator. If you do not have a container large enough for the turkey and brine, a clean, large cooler can be used. Just be sure that it remains cool, adding bagged ice if necessary. As a general rule, keep turkey in brine for one hour per pound, but no more than that. When brining is complete, rinse turkey well with cool water, both inside and out, before cooking.

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