Turkey Brining made easy

Ren’s Turkey Brine

1 cup Kosher salt
1 1/2  cups granulated sugar
1/2 cup molasses
1/4 cup whole peppercorns
1/4 cup whole allspice
5 bay leaves, sprigs of rosemary, thyme
Head of 1 garlic cut in half
3 quarts (12 cups) water
3 quarts (12 cups) ice cubes

1.In a big pot, combine all of the ingredients EXCEPT ice. Stir until sugar and salt dissolves then add ice cubes.  

2.Let mixture cool completely.

3. Place turkey, breast side down in a big turkey size brining bag.

4. Pour cooled brine mixture over turkey. Seal tightly so brine does not spill out.
Place bag in a large deep tray and store in refrigerator OR store in a cooler filled with ice. Brine for 12 hours.

Before roasting - Remove turkey from brine. Discard brine.
Pat turkey dry; season with herbs, butter and melted butter mixture, sprinkle with sweet paprika; cover breast and thighs lightly with non stick foil.

Melted butter mixture - melt 1 stick butter; add 2 tablespoons olive oil and 2 tsps. herb de provence and sprig of sage. Combine then rub over turkey before baking.

Tip: use a turkey size baking bag; spray insides with non-stick spray before adding 1 tablespoon flour and shaking it around. Using a baking bag guarantees a cooked turkey and more juices for gravy.

Renate MooreComment