Brining Turkey
Brining a turkey before roasting ensures moist, tender results. It's also a great way to add flavor without using high-fat, calorie-filled sauces. Follow the steps below before roasting for a perfectly brined whole turkey. (Recipe amounts based on 20 lb. turkey.)
| INGREDIENTS | AMOUNTS |
| Water | 2 quarts |
| Lemons, halved | 5 ea. |
| Honey | ¼ cup |
| Brown sugar | 1 cup |
| Kosher salt | 1 cup |
| Carrot, sliced | 1 ea. |
| Celery, sliced | 2 ribs |
| Onion, diced | 1 ea. |
| Garlic, sliced | 4 cloves |
| Chili pepper split in quarters | 1 ea. |
| Bay leaves | 12 ea. |
| Black pepper corns, crushed | 3 tbsp. |
| Italian parsley | 1 bunch (4 oz.) |
| Thyme, fresh | 1 bunch (1 oz.) |
| Garlic, cut in half (equator) | 1 head |
| Iced water | 3 quarts |
METHOD OF PREPARATION
- Pour 2 quarts of water in a 3-4 quart saucepan and add all ingredients except the iced water.
- Bring to a boil and simmer for 3 minutes.
- Remove from heat and allow to cool for one hour.
- Pour into a sanitized container large enough to hold the liquid and the turkey.
- Blend in the iced water.
- Add the turkey (after thawing, cleaning and prepping) and marinate for 24 hours under refrigeration.
- Remove the turkey from the brine and pat dry with paper towels.
After brining, continue with your usual roasting procedure.
