Thursday, November 4, 2010

Gregg’s Turkey Brine

OK, so this recipe will start off the Thanksgiving recipes that I am posting for your holiday. This is where you start, brining the turkey. Brining will give you the best, and I mean the BEST succulent flavored turkey you have ever eaten. It is well worth the effort. Try it and see just how wonderful your turkey can taste.


• 1 Cup Kosher Salt
• ½ Cup Light Brown Sugar, packed
• 1 Gallon Vegetable Stock (Optional, you can use All Water or ½ Gallon Stock to ½ Gallon Water)
• 1 Tablespoon Black Peppercorns
• 1 ½ teaspoons Allspice Berries
• 1 Gallon Water
• Lots of Ice


2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

1. Combine the vegetable stock, salt, brown sugar, peppercorns and allspice berries in a large stockpot over medium-high heat.
2. Stir occasionally to dissolve solids and bring to a boil.
3. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night BEFORE you'd like to eat:

1. Combine the brine, water and ice in the 5-gallon bucket or Ice Chest/Cooler.
2. Place the thawed turkey (with innards removed) breast side down in brine.
3. If necessary, weigh down the bird to ensure it is fully immersed, close lid or cover for 10 to 16 hours, turning the bird once half way through brining.
4. Remove the bird from brine and rinse inside and out with cold water.
5. Discard the brine.
6. Prepare the turkey according to my Perfect Roasted Turkey Recipe

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