Brine is nothing more than a saltwater solution. Soaking turkey in a brine enhanced with other seasonings has dramatic results. The brine penetrates
all the way through the meat creating the most flavorful and juiciest turkey you've ever tasted.
brine *
1 14-18 pound turkey, neck and giblets removed and reserved for stock
10 quarts water
2 cups coarse salt
1 cup orange juice
1 cup honey
10 whole garlic cloves, peeled
1 bunch fresh thyme
2 bay leaves, crumbled
2 tablespoons peppercorns, coarsely ground
instructions
Place the rinsed turkey in a large non-reactive container or a large stockpot
lined with a plastic bag, big enough to hold both the turkey and the brine liquid.
In a separate large pot add the water, salt, orange juice and honey. Stir the brine mixture until the salt dissolves, 1-2 minutes.
Add the remaining ingredients and pour the brine over the turkey. Weight down
the turkey with a plate so it remains submerged in the brine. Cover and refrigerate
for 12-24 hours.
Remove the turkey, discarding the brine solution. Rinse, drain well and pat dry. Follow your favorite turkey recipe.
* The brine recipe can be halved or doubled to create enough liquid to completely submerge any sized turkey.
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