Turkey Brine
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Sea Salt1 tbsp
Dried Rosemary (crushed)1 tbsp
Dried Sage1 tbsp
Dried Thyme1 tbsp
Savory (dried)Directions:
1
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory
2
Bring to a boil, stirring frequently to be sure salt is dissolved
3
Remove from heat, and let cool to room temperature
4
When the broth mixture is cool, pour it into a clean 5 gallon bucket
5
Stir in the ice water
6
Wash and dry your turkey
7
Make sure you have removed the innards
8
Place the turkey, breast down, into the brine
9
Make sure that the cavity gets filled
10
Place the bucket in the refrigerator overnight
11
Remove the turkey carefully draining off the excess brine and pat dry
12
Discard excess brine
13
Cook the turkey as desired reserving the drippings for gravy
14
Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge