Ingredients
Scale
- 1 cup of honey (or brown sugar)
- 1 bunch of fresh thyme (8-12 stalks)
- 1 bunch of fresh rosemary (8-12 stalks)
- 1 cup of garlic cloves, crushed (OK with skin on)
- 4 tablespoons black peppercorns
- 3/4 cup kosher salt
- 1 gallon of water
Instructions
- In a large pot, combine all of the ingredients together. Bring the mixture to a simmer over medium heat, stirring until the salt has completely dissolved.
- Once dissolved, remove from the heat, allowing the brine solution to cool completely to room temperature. (You can add a few cups of ice to quickly cool down the solution if desired)
- Once the brine has cooled, place your fresh turkey (or frozen turkey, once thawed) into a large container like a 5 gallon, food grade bucket or a brining bag.
- Pour the solution over the turkey, ensuring the bird is completely submerged. You can add ice water or cool water if needed, to ensure the brine is cold and there is enough liquid to cover the entire turkey.
- Place turkey, with brine, in the fridge for up to 24 hours. Rinse turkey off with cold water and pat dry with a paper towel, before seasoning.
- * When seasoning the turkey before cooking, do not add any more salt as the brine will already provide enough. If the turkey needs more salt after cooking, you can always add it. Just taste it first.
