Everyone always asks me around this time of year…what is the best way to prepare a Turkey? I have always loved a fresh roasted turkey that has been “Brined” first. A brine is simply a salt bath that will accomplish two things: 1) it will inject great flavor into the meat, and 2) it will produce a moist bird. Here's my favorite recipe for a turkey brine. Enjoy, and I hope you have a wonderful Thanksgiving!
Turkey Brine
- 2 gallons of water
- 2 cups of kosher salt
- ½ cup of honey
- 12 bay leaves
- 1 cup garlic cloves, skin left on, smashed
- ¼ cup black peppercorns
- 6 rosemary sprigs
- 1 bunch, thyme
- 1 bunch Italian parsley
- Juice of three lemons, plus zest
Method
- Combine all the ingredients in a large pot, cover and bring to a boil
- Boil for two minutes to dissolve the salt
- Remove from heat and cool completely
- Strain to remove solids
- Brine a medium to large Turkey (eight to twelve pounds) for 10 hours
- Remove from brine and pat dry
- Roast Turkey as usual
Turkey Tips
- 12-15 lb Turkey for 10-12 people
- 15-18 lb Turkey for 14-16 people
- 18-22 lb Turkey for 20-22 people
- If you are not using a fresh turkey be sure to thaw completely before roasting (thaw for two days in the refrigerator)
- Rub the outside of the bird with either olive oil or butter before roasting
- Always cook stuffing separately never inside the cavity of a Turkey (for food safety reasons)