Brined Turkey

Name: Brined Turkey
Ingredients: 2 gallons water; 1.5 cups kosher salt; 2 cups brown sugar; 1 cup honey; 2 heads of garlic, cut in half; 2 lemons cut in half; 1 tablespoon peppercorns; 6 bay leaves; Large bundles of fresh, sage, thyme, and rosemary

9 ingredients

7 steps

Ingredients

2 gallons water
1.5 cups kosher salt
2 cups brown sugar
1 cup honey
2 heads of garlic, cut in half
2 lemons cut in half
1 tablespoon peppercorns
6 bay leaves
Large bundles of fresh, sage, thyme, and rosemary

Directions

1

Tips: DO ensure that your brine is cold before the turkey goes in.
2

DO use a fresh turkey, not a kosher of butterball, which are already seasoned.
3

DO pat your turkey dry inside and out before placing in the oven. Roasting is a dry process, you to avoid moisture that will turn to steam
4

DO NOT rinse the brine off your bird. The salt and sugar will help the skin brown.
5

DO NOT cook dressing inside the turkey. Creates unwanted steam, hard to get hot enough to cook.
6

REMEMBER the brined Turkey cooks faster than an unblinded bird.
7

DO NOT start at a high temperature, the sugar in the brine will blacken in less than ten minutes.