Brined Turkey

Wonderful Taste, only way I cook my turkey now.

Category: Main Dish

Cuisine: American

☆☆☆☆☆

2 reviews

Ready in 28 hours

by kiselsk

Ingredients

2 gallons Water

2 cups Kosher salt

2 tablespoons Dried Rosemary

2 tablespoons Dried thyme

2 tablespoons Marjoram

1 tablespoon Celery seed

1 tablespoon Pepper, black

14 pound Turkey

Directions

Rinse turkey inside and out with cold water. Reserve turkey neck and giblets to use in gravy or stock. In a Black garbage bag, mix 2 gallons water and seasonings, stir until salt is dissolved. Place turkey in bag and seal. Place turkey in a cold place, below 40 degrees or in the refrigerator. Let sit over night. Just before cooking, remove turkey from brine and rinse under cold water. Pat skin and body cavities dry then cook.

Reviews

☆☆☆☆☆

TheresaClary

Keith65

Having tried several brine recipes on turkeys and hens, I've found equal parts salt & sugar do a nice job. Typically, for a 14-20 lb bird, I only use 1 cup kosher salt + 1 cup sugar.

mje442

There's NO sugar of any kind in the brine?

pamb51v8j3

☆☆☆☆☆

[I posted this recipe.]

kiselsk

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