I brine them for flavor and moisture content. My turkeys are always moist and flavorful. For 1 medium turkey, around 15 lb, 1 pound kosher salt, 1 pound dark brown sugar, 6 qt water, 5 lb ice.
Place the hot water, kosher salt and brown sugar into a large pan and stir until the salt and sugar dissolve completely. Pour it into your cooler with the ice and stir until the mixture is cool. Gently lower the turkey into the container, I use a 45 qt cooler if I'm doing more than one turkey and double the brine and a smaller cooler if only 1 turkey. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours. I brine mine no more then 8-10 hours
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.
Brine recipe is for one turkey. This also works great on chicken the only difference is that I put my chicken rub on the chicken after brining
This recipe for brining comes from Alton Brown.
Last edited by RickC
on Sat Oct 10, 2015 11:43 pm, edited 1 time in total.
Reason: Corrected marinade to brine
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