Ingredients for Best Brine Ever For Turkey Or Chicken
- Lemons
- 4 bay leaves
- Rosemary
- Parsley
- Thyme
- Honey
- 6 cloves garlic, smashed
- 2 tablespoons black peppercorns
- Kosher Salt
- 8 cups Water
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How to Make Best Brine Ever For Turkey Or Chicken
- In a large pot, combine all ingredients. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer for 1 minute, stirring constantly to ensure the salt dissolves completely.
- Remove from heat and let the brine cool completely to room temperature. Refrigerate for at least 2 hours, or up to 3 days.
- **For Turkey:** Place the thawed turkey in a food-grade plastic bucket large enough to hold the bird comfortably. Pour the cooled brine over the turkey, adding enough ice water to completely submerge it. Cover the bucket tightly and refrigerate for at least 12 hours, but no more than 24 hours.
- **For Chicken:** Submerge the thawed chicken in the cooled brine in a food-grade container. Refrigerate for up to 6 hours, but no longer. Over-brining chicken can lead to a salty result.
- **Both Turkey & Chicken:** Remove from brine. Discard any aromatics still present in the bird's cavity. Pat the poultry thoroughly dry with paper towels. Allow to come to room temperature for at least 30 minutes before roasting.
- Roast your perfectly brined turkey or chicken according to your favorite recipe. Cooking time will vary based on size and desired doneness.
Nutrition Information (Approximate per serving)
Sodium
4721 g
Sugar
574g
Fat
1g
Carbs
61g
