 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
for brining a turkey 15 to 20 pounds |
2 gallons cold water |
1 1/2 cups of kosher salt |
1 tablespoons of dried rosemary |
1 tablespoons dried thyme |
1/2 tablespoon celery seed |
1 tablespoon black peppercorns |
1/4 cup light-brown sugar |
Directions:
1. Special equipment: Large Stock pot or other receptacle (5 Gallon plastic bucket with lid works great)
2. The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).
3. In a large stock pot or 5 gallon bucket, mix 2 Gallons cold water with the salt, rosemary, thyme, celery seed, peppercorns and sugar.
4. Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40°) or refrigerate and let stand over night or 6 to 8 hours.
5. Remove the Turkey from the brine, rinse well and follow your cooking instructions as normal.
|
|