Ingredients12 h 20 m servings 730 cals
- 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.
- Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
- Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
- Editor's Notes:
- The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
- Always brine foods in a food-grade, non-reactive 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.
Per Serving: 730 calories; 31.9 g fat; 12.9 g carbohydrates; 92 g protein; 268 mg cholesterol; 11627 mg sodium. Full nutrition
ReviewsRead all reviews 8
Great base recipe - This wasn't my first brine so I went off the reservation and was rewarded with a great tasting turkey. I used fresh savory and sage in addition to thyme and rosemary (use wha...
Yes!! Loved it however I added organic garlic, celery & onion FABULOUS!!!!
Took a while, but WELL worth it! All my turkeys will be brined from now on.
This is the first time using a brine. I can't believe how it turned out. The turkey was juicy and delicious. We didn't have any leftovers, none. That has never happened before. I used pieces in...