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Ingredients
1 Cup kosher salt
1/2 Cup light brown sugar
1 Gallon vegetable stock
1 Tablespoon black peppercorns
1/2 Tablespoon allspice berries
1/2 Tablespoon candied ginger
1 Gallon iced water
Instructions
Combine all brine ingredients, except ice water, in a stockpot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours or overnight. Turn turkey over once, half way through brining. Remove bird from brine and rinse inside and out with cold water. Discard brine.