Ingredients
- 1 to 1.5 cups kosher salt (or non-iodized salt)
- 1/2 to 1 cup dark brown sugar
- various spices like sage and thyme
- 2 quarts water.
Preparation
Step 1
The recipe is a little variable, but generally I dissolve about 1 to 1.5 cups kosher salt (or other non-iodized salt, the iodine give the turkey a metallic taste, go on the light side of the measure if you use table salt), 0.5 to 1 cup of dark brown sugar, and then various spices like sage or thyme in about 2 quarts of water. Heat the water over a burner until the salt and sugar dissolve completely. You will then need it to be cold for the turkey brine. I usually put a bunch of ice in the large stock pot and pour the brine mixture over it to cool it -- it should be about the same temp as your refrigerator at the end. Then put the turkey in the pot and top up with cold water until the turkey is covered. Put the whole thing in the fridge for 18-24 hours.