Ingredients for Great Turkey Brine For A Moist Juicy Bird
- Canning Salt
- White Wine
- Dried Sage
- Dried Thyme
- Dried Tarragon
- Dried Rosemary
- 1 gallon of water
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How to Make Great Turkey Brine For A Moist Juicy Bird
- In a large food-grade 5-gallon bucket, combine 1 cup kosher salt (or 1/2 cup table salt), 1 gallon of water, 1 cup of white wine (or cider/apple juice), 2 tablespoons dried thyme, 1 tablespoon dried sage, 1 tablespoon dried rosemary, 1 teaspoon black peppercorns, and 1 teaspoon crushed bay leaves.
- Stir the mixture vigorously until the salt completely dissolves.
- Thoroughly rinse your thawed turkey under cold running water. Remove the neck and giblets, reserving them for another use (like gravy!).
- Carefully place the turkey breast-side down into the brine. Ensure all cavities are fully submerged in the brine.
- Cover the bucket and refrigerate for at least 12 hours, or up to 24 hours. (If your weather allows, you can store the brined turkey in a cool (38°F or lower), raccoon-proof location like a garage or enclosed porch.)
- Once brining is complete, remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels before cooking.
- Cook the turkey according to your preferred method and recipe, following package instructions for time and temperature.
Nutrition Information (Approximate per serving)
Sodium
4727 g
Sugar
36g
Fat
3g
Carbs
11g
