Brining A Turkey

By JimMac

Ingredients

• 12 cups water, divided
• 1 cup kosher salt
• 2 cups sugar
• 1 cup apple cider vinegar
• 2 tablespoons sage
• 2 tablespoons thyme
• 2 tablespoons rosemary
• 1 tablespoon pepper
• 4 cups ice

Preparation

Step 1

Instructions

Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.
Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey in a large soup pot bigger than the bird and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey (8-10 lbs) and up to a full day for a bigger bird. Rinse turkey and pat dry before adding additional seasoning, butter, or oil in preparation for roasting.


Notes

*It’s important to reiterate not to use a self basting, pre-seasoned, or kosher turkey. Otherwise the turkey will be too salty.