Prep 20 mins
Cook 24 hrs
Many turkey brines have ingredients that I don't like. This one is very simple and ingredients (like apples, spices, etc) can be added based on your personal tastes. From Eve Felder, associate dean of culinary arts at The Culinary Institute of America as published in "The Providence Journal" on Wednesday, November 14, 2007.
- 2 gallons water, divided
- 1⁄2 lb sugar
- 1⁄2 lb salt
- herbs, and
- spices (such as thyme, bay leaves, black peppercorns, cloves, etc)
- 1⁄2 gallon ice
- In a large pot, bring 1 gallon water to a boil. Add the sugar, salt and spices, then stir until the salt and sugar dissolve.
- Add 1 gallon of cold water and the ice. Transfer the brine to a container large enough to contain it and the turkey (I do this with a turkey breast and put it in a small cooler -- Many grocers sell special brining bags for this purpose).
- Add the turkey to the brine, breast side submerged, close the container and refrigerate overnight.
- Once brined, remove the turkey from the liquid and drain. Pat the bird dry with paper towels and proceed with roasting as directed by your recipe. Check the internal temperature early, as brined turkeys cook faster than those not brine.
- Makes enough brine for a 10-pound turkey.