Every year, my turkey gets brined. A brined turkey is juicier than regular baked turkeys. A brine is defined as water saturated with or containing large amounts of a salt, especially sodium chloride. My brine also has honey as I believe it compliments my maple roasted turkey.
Here are the ingredients in my brine:
- 1 Gallon Hot Water
- 1 lb. Kosher Salt
- 2 qts vegetable broth
- 1 lb. honey
- 1 TBL of Peppercorns
- 1 (7) lb bag of ice.
- 1 Turkey 15 to 20 lbs.
Combine the hot water and the salt & peppercorns in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Remove the giblets and neck from the turkey. Also make sure all feathers are off of it. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours. Here in Florida we keep it inside, but while we lived in NC it was safe to put outside because it is cooler.
Remove the turkey from the brine and dry thoroughly.