Brine recipe for a turkey....

campbells336

This our first thanksgiving with our egg and my husband has been searching for HOURS on end to fine the best brine recipe....does anyone have any solid recipes??? Any suggestions will be appreciated.

fishlessman

ive used this one a few times, lean toward the long side with the brine and fresh bay leaves if you can find them over dried

Posted by J Appledog on November 05, 2001 at 10:15:13:

Cat
shared this brine recipe with me about a year ago. I have brined
pheasants and turkeys and quail in it with rave reviews so, wanting no
surprises, I chose this for the turkey competition. Even some of the
judges asked for the recipe, so here it is. Thanks again, Cat!

Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs

Combine all the brine ingredients in an enamel or stainless steel
pot. Bring to a boil, remove from heat and let cool completely. Rinse
the turkey well, and
put it in a large enamel, stainless steel or food-grade plastic pot
or bucket. Cover with the cold brine and add more water if the brine
doesn't cover the
turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-4 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.)

Rinse and let air dry, under refrigeration, overnight.