Go Back
Print

Perfect Turkey Brine

Course Main Course

Ingredients

  • 14-16 lb thawed turkey
  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable broth
  • 2 Tbsp whole black peppercorns
  • 2 tsp whole allspice berries
  • 1 1/2 tsp candied ginger chopped
  • 1 gallon heavily iced water

Instructions

  • The day before plan to cook your turkey, combine the the salt, brown sugar, vegetable broth, peppercorns, allspice and ginger in a large pot. Bring to a boil over medium-high heat, stirring to dissolve the solids. Boil for 1 minute and then remove from heat. Let cool completely and refrigerate until ready to use {you can do this 1-2 days in advance of when you plan to use it}.
  • The night before your are cooking your turkey, add your turkey to the bucket or bag. Add the ice, water and broth mixture from step one. Cover and refrigerate {or keep cold by adding more ice} overnight and until ready to cook the turkey.
  • When ready to cook your bird, remove it from the brine and wash it with cold water. Season and cook as you usually would.