TURKEY BRINE

By á-32773

This is enough for a 10 to 18 pound turkey

Ingredients

• 1 gallon vegetable broth
• 1 cup sea salt
• 1 Tbs. crushed dried rosemary
• 1 Tbs. dried sage
• 1 Tbs. dried thyme
• 1 Tbs. dried savory
• 1 gallon ice water

Details

Adapted from allrecipes.com

Preparation

Step 1

1. In a large stock pot, combine the vegetable broth, rosemary, sage, sea salt, thyme and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

2. When the broth is cool, pour it in a clean 5 gallon bucket, stir in the ice water.

3. Wash and remove innards, dry. Place in the turkey, breast down, into the brine. Make sure the cavity gets filled. Place bucket in the refrigerator overnight.

4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

5. Cool the turkey as desired reserving the dripping for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Notes: I rotisserie a 23 pound turkey after injecting it with a mixture of 1 1/5 sticks melted butter, 1 heavy beer, and a salt free spice mixture cooking at 10-15 minutes per pound for a total of 6 hours.