This is an experimental turkey brine. Normally brine for 12 to 24 hours, then season (with a simple dry rub) for another 12 to 24 hours. Then cook your turkey the best you know how (deep-fried is preferred).

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
30 mins
total:
40 mins
Servings:
1
Yield:
1 batch brine
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir vegetable broth, water, salt, pepper, sugar, garlic powder, thyme, and rosemary together in a saucepan over medium heat; bring to a boil. Cook, stirring regularly, until the salt and sugar are dissolved, about 5 minutes. Cool completely.

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  • Mix brine and ice together in a large container.

Cook's Note:

Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket. Never use ordinary trash bags, plastic trash cans, or metal buckets or containers not meant for food use.

Nutrition Facts

1079 calories; protein 25.2g; carbohydrates 242.5g; fat 11.7g; sodium 2074.7mg. Full Nutrition
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