Poultry Brine
If you are looking for a way to make that turkey nice and juicy than this Poultry Brine process is the one for you.
Ingredients
- 1 gallon water
- 1 cup table salt or 1 1/2 cups kosher or coarse salt
- 3 tablespoons brown sugar
- 1/2 cup white vinegar
- 1 tablespoon pickling spice
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon garlic powder
- 1 teaspoon tarragon
Instructions
- In a stockpot over medium heat, simmer all your ingredients in the water until the salt and sugar dissolve, stirring occasionally. Remove from heat and let cool.
- Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine.
- Refrigerate the turkey in the brine for 12 to 24 hours.
- Before roasting, remove the turkey from the brine, rinse it off under cold water so it's not too salty, and pat it dry with paper towels.
- Follow your favorite recipe and roast without using additional salt.