# 53 of 57  
  next recipe »

Copyright © 2015 The FOURnet Information Network. All rights reserved.

6 quarts water (24 cups)
3 1/2 cups kosher or sea salt
4 cups sugar
2 tablespoons cracked peppercorns
7-8 cloves garlic
5 bay leaves, crumbled coarsely

Wash and dry a cooler which is large enough to hold the turkey you will be placing in the brine. (Or use a food grade plastic bag made for the purpose, available at your supermarket; this method will require only half the amount of brine.)

Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum). Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool. Pour into cooler (or bag, if using).

Add 2-3 quarts of ice; enough to bring the temperature of the brine to about 35F degrees. (Or, if using a plastic bag, add 1 1/2 quarts cold water and refrigerate the brine until it reaches this temperature.)

Remove giblets, neck, etc. from inside turkey and refrigerate to use later on for making gravy, stuffing, or broth. Wash turkey well, inside and out. Rub inside of turkey liberally with additional kosher or sea salt.

Prepare sufficient brine to submerge turkey entirely. Recipe may be doubled, if required (or halved, if using a plastic bag for the brining).

When the brine is cold, add the turkey to the cooler or plastic bag. Keep the turkey cold (35F or below). This can be accomplished by adding ice, or placing the cooler or plastic bag in a cold place. Check temperature to be sure it does not go above 40F. (Note: A frozen turkey can be brined until it has thawed).

When ready to roast the turkey, remove from brine and rinse thoroughly in cold water. Pat dry with a clean towel. Rub turkey skin with 2 tablespoons melted butter combined with 1 tablespoon olive oil and 1 teaspoon soy sauce. Bacon drippings can be added for extra flavor. Sprinkle turkey with garlic powder, salt, pepper, and paprika.

Proceed to Roast Turkey.

Submitted by: CM
Share: Add review or comment

Have your own version of this recipe? Share it here

Page 1 of 2
 Rating: 4.8 / 5 - Reviews: 17   Sort by: 
Nov 28, 4:47 PM
Wramblin' Wreck (Colorado) says:
Dec 24, 1:39 PM
Ron Anderson (Minnesota) says:
Nov 1, 5:31 PM
Melissa (Kentucky) says:
Nov 3, 9:29 AM
Rob (Pennsylvania) says:
Nov 13, 5:53 AM
Alla (California) says:
Dec 26, 3:21 PM
Sandy (California) says:
Nov 8, 10:09 AM
CJ (Wisconsin) says:
Nov 16, 1:26 PM
Alla (Colorado) says:
Nov 16, 8:50 PM
Treehuggerdon (Ohio) says:
Nov 17, 2:38 PM
Sg (United States) says:
Nov 19, 6:21 AM
The Bith (California) says:
Nov 20, 6:07 PM
Leland (Ohio) says:
Nov 26, 3:34 AM
John Lane (Philippines) says:
Nov 27, 9:46 AM
Char (Ohio) says:
Nov 27, 10:11 PM
Amy (California) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood