- 2 quarts water
- 2 cups kosher salt
- 1 cup white sugar
- 2 gallons cold water
- 3 sprigs fresh rosemary, or more to taste
- 3 sprigs fresh thyme, or more to taste
- 1 tablespoon crushed garlic
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 (16 pound) whole turkey, neck and giblets removed
- Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
- Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
- Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
05/04/2018
recipepes.com
Brined Turkey, recipe
PT15M
PT1H
5
455 calories
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