I’ve always claimed to roast the best turkey in the world but with this brine; I’m totally right. Modest-shmodest; you have to try this recipe, it’s insane!
Serves (depends on size of bird)
Note; this is the recipe for the brine, check out “Roasted Chicken” for the recipe for roasting the turkey.
20 Cups (5 litres, 1.25 gallon) cold water
1 Cup fine salt
½ Cup white granular sugar
2 Heads of garlic, sliced in half (Leave the skin on)
1 Large onion, sliced in quarters
10 Sprigs of fresh thyme
2 Large sprigs of fresh rosemary
2 Lemons; use the zest of both lemons and only one lemon, cut into chunks (reserve the other lemon for roasting the turkey)
1 tbsp whole black peppercorns
8 bay leaves
- Bring all ingredients to a boil and then turn off the heat and set aside to cool.
- When the brine has cooled, place it in the fridge to come down in temperature.
- When the brine is cold, place the cleaned turkey in it, completely submerging it.
- Return the turkey and brine to the fridge and let it sit for 24 hours, you’ll maybe get away with 16 but I haven’t personally tried it.
- After the turkey has been in the brine for 24 hours, take it out and rinse it well.
- Let the turkey sit in clean, cold water for 15 minutes.
- Dry it completely and then prepare it according to the recipe for “Roast Chicken”.
- I learned the method from Pioneer woman (thank you Pioneer Woman) but the ingredients have been a work in progress for sometime!
- I wouldn’t use this method on a chicken; I think the meat is too delicate.