Description
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.
Ingredients
- 1 gallon vegetable broth
- 1 cup sea salt
- 1 tablespoon crushed dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 tablespoon dried savory
- 1 gallon ice water
Instructions
- Combine vegetable broth
- sea salt
- rosemary
- sage
- thyme
- and savory in a large stock pot. Bring to a boil
- stirring frequently to be sure salt is dissolved. Remove from heat
- and let cool to room temperature.
- When the broth mixture is cool
- pour it into a clean 5-gallon bucket. Stir in the ice water.
- Rinse and dry your turkey. Make sure you have removed the innards. Place the turkey
- breast down
- into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours
- or overnight.
- Remove the turkey carefully
- draining off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 8 hrs 20 mins
Servings: 15