Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.25 Kcal (369 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 8811.65mg | 367% | |
| Potassium | 2.35mg | 0% | |
| Total Carbs | 22.69g | 8% | |
| Sugars | 22.22g | 89% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 0g | 0% | |
| Calcium | 87.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 8.88 Kcal (37 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 886.33mg | 367% | |
| Potassium | 0.24mg | 0% | |
| Total Carbs | 2.28g | 8% | |
| Sugars | 2.24g | 89% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 0g | 0% | |
| Calcium | 8.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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