Brine for Turkey

By LaurieGerber

Thomas Keller's brine for Chicken - without the lemons, plus the rosemary. For actual chicken - add 5 half lemons, eliminate rosemary.

quantity was designed for 10 pounds of Chicken

Nov 2011 - used on Thanksgiving turkey. Brined approximately 6 hours prior to roasting. Worked out really well. Didn't put any salt on bird before roasting, nor add any to gravy.

Ingredients

• 1/2 cup honey
• 6 - 12 bay leaves
• 1 bunch flat leaf parsley
• 2 rosemary sprigs
• 1 bunch (or 1/2 Tbst dry) Thyme
• 6 garlic cloves - crushed - skin left on
• 1/4 cup peppercorns
• 2 cups (10 oz) diamond crystal kosher salt
• 2 gallons water

Preparation

Step 1

Combine all ingredients on the stove.
Boil 1 minute, stirring to dissolve the salt.
Cool completely and chill before using.

Brine should be chilled before using.
Brine poultry no more than 12 hours.