I just finished putting the turkey in it's brine to prep for Thanksgiving dinner. I've used this method for the past 3-4 years and the turkey turns out moist and delicious. The beauty of this is you can start it with a frozen turkey and defrost it in the brine a couple of days ahead of time.
My rough guesstimate recipe:
When ready to cook it, just drain all the brine and roast it as normal.
For those of you that brine your bird, what do you use?
Cheers!
My rough guesstimate recipe:
- 18# bird placed into 2 roasting bags in roasting pan to hold everything together. Tie the bags up when it's filled with the brine.
- 7 cups water
- 2 qts apple cider
- 2/3 cup kosher salt
- 1/3 cup sugar
- 1 large chopped sweet onion (I use Texas 1015 onions)
- 1 large head of garlic, cut in half on the equator
- 2 large carrots, diced
- 3 stalks celery, chopped
- 2 bunches of rosemary
- 2 bunches of sage
- 6-7 bay leaves
When ready to cook it, just drain all the brine and roast it as normal.
For those of you that brine your bird, what do you use?
Cheers!
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