20-Minute Brine
We have added herbs, spices and aromatics to this easy brine to ensure a juicy and flavourful turkey and pan drippings for your best gravy ever.
Loading ...April 8th, 2012
Servings
8Prep Time
15 minutesCook Time
12 minutesIngredients
- 1 Cup coarse kosher or sea salt
- 1/2 Cups brown sugar
- 5 bay leaves
- 2 tablespoons whole black peppercorns
- 2 tablespoons fennel seeds
- 1 tablespoon whole coriander seeds
- 28 Cups ice water plus 2 cups tap water
- 1 bunch fresh thyme
- 1 medium onion, sliced
- 1 orange, sliced
- 11 lemon, sliced
- 1 head garlic, halved crosswise
- 1 (10-12 lb) natural turkey, thawed if frozen, (don't use self-basted turkey)
Directions
Remove neck and giblets from body cavities of bird and reserve for stock, if desired. Thoroughly rinse turkey inside and out with water and pat dry with paper towels. Set aside.
Combine first 6 ingredients and 2-cups tap water in a saucepan over high heat; stir and bring to a boil. Reduce heat and simmer until salt has mostly dissolved, about 2 minutes. Remove from heat and let cool 5 minutes.
In a non-reactive foodsafe container, large enough to accommodate brine and turkey, combine remaining ingredients except for the turkey. Add salt mixture and stir well. Add turkey, breast-side down and weigh down, if necessary to ensure it is submerged in brine. Cover and refrigerate 12-24 hours.
