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Categories:Viewed: 61 - Published at: 4 years ago
Ingredients
- 2 gallons water
- 1.5 cups kosher salt
- 2 cups brown sugar
- 1 cup honey
- 2 heads of garlic, cut in half
- 2 lemons cut in half
- 1 tablespoon peppercorns
- 6 bay leaves
- Large bundles of fresh, sage, thyme, and rosemary
Method
- Tips: DO ensure that your brine is cold before the turkey goes in.
- DO use a fresh turkey, not a kosher of butterball, which are already seasoned.
- DO pat your turkey dry inside and out before placing in the oven. Roasting is a dry process, you to avoid moisture that will turn to steam
- DO NOT rinse the brine off your bird. The salt and sugar will help the skin brown.
- DO NOT cook dressing inside the turkey. Creates unwanted steam, hard to get hot enough to cook.
- REMEMBER the brined Turkey cooks faster than an unblinded bird.
- DO NOT start at a high temperature, the sugar in the brine will blacken in less than ten minutes.
