We used the following brine recipe in our Flash Roasted Turkey. You need a brine bag and a gigantic soup pot to contain the bird, the bag and the brine. Otherwise it takes over your whole fridge!
This turkey brine gets a portion of its salt from vegetable stock. The combination of spices and herbs will give your turkey a rich flavor.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutesYield: Makes about 1 gallon of brine
Ingredients:
•2 quarts vegetable stock
•1/2 cup salt (3/4 cup Kosher or coarse salt)
•1/2 cup white sugar
•1 tablespoon dried rosemary
•1 tablespoon dried sage
•1 tablespoon dried thyme
•2 quarts cold water
Preparation:
In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. For a more detailed explanation, see my article on brining turkey
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