-
2 quarts water
-
2 cups kosher salt
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1 cup white sugar
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2 gallons cold water
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3 sprigs fresh rosemary, or more to taste
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3 sprigs fresh thyme, or more to taste
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1 tablespoon crushed garlic
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1 teaspoon ground allspice
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1 teaspoon ground black pepper
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1 (16 pound) whole turkey, neck and giblets removed
Brined Turkey
I love a brined turkey. When you think about cooking any poultry for more than two hours, you definitely want a bird that was packed in a saline solution or brined yourself. Never again will you have a dry turkey. The osmosis will make your bird tender and juicy. This recipe is good for turkeys between 12 and 22 pounds. Roast as desired.
Nutrition Information
277
Calories
18g
Carbohydrates
25g
Protein
660mg
Potassium
2g
Fiber
1g
Sugar
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