How To Brine Your Turkey For Juicy Results
Prep Time: 5 Min
–warm filtered water – kosher salt – granulated sugar – garlic, coarsely sliced – bay leaves – orange zest – cold filtered water – peppercorns
Combine warm water with coarse kosher salt and granulated sugar. Stir until completely combined.
Transfer salt and sugar mixture to a large food grade bucket. A 3 gallon bucket is perfect for smaller turkeys and a 5 gallon bucket works great for larger turkeys.
Add sliced cloves of garlic, bay leaves, orange zest, black peppercorns, and cold water. Whisk until completely combined.
Open up the turkey, pluck any feathers that need removing, remove the neck and giblets, then rinse well.
Place turkey in the brine and place in the fridge for 12 to 48 hours. Weigh down the bird with a plate or large bowl.
After 48 hours, remove the turkey from the brine and rinse to remove the salty brine. Untruss the bird and cook as desired.
yum! Smoked brined Turkey