Turkey Brine
Use one packet prepared brine per 8-10 pounds of turkey. Combine brine mix and 1/2 gallon vegetable stock. Bring to a boil, and stir to dissolve. Cool brine to room temperature. Add 1/2 gallon ice water. Place thawed turkey and brine in a large container (such as a 5-gallon bucket). Refrigerate or keep in a cold place for 8 to 16 hours. Remove turkey from brine and rinse under cold water before cooking. Ingredients: kosher salt, brown sugar, garlic, black peppercorns, coriander, allspice, rosemary, and thyme.
Included in our Holiday Feast Spice Kit.
|
|
|
