Turkey Brine Recipe
Brining brings great flavor to a roast turkey.
Ingredients
For the Brine:
- 1 cup Kosher Salt
- ½ cup Light Brown Sugar
- 1 gallon Vegetable Broth
- 1 tablespoons Black Peppercorns
- 1½ teaspoons Candied Ginger, Chopped Optional
- 1 gallon Iced Water
Aromatics for the Turkey:
- 1 Red Apple, Sliced
- ½ Onion, Sliced
- 1 Cinnamon Stick
- 1 cup Water
- 4 sprigs Rosemary
Instructions
Make the Brine
- In a large stockpot over medium-high heat, combine the vegetable stock, salt, brown sugar, peppercorns, and candied ginger, if using. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from the heat, cool completely, cover, and refrigerate.
- The night before or early on the day you'd like to cook the turkey: Combine the brine, water and ice in the 5-gallon bucket. Place the turkey (with gizzards removed) breast side down in brine. If necessary, add more ice water to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through the brining process.
Roast the Turkey:
- Preheat the oven to 350℉. Remove the turkey from brine and rinse inside and out with cold water. Discard the brine.
- Place the turkey on a rack in a roasting pan. Pat dry with paper towels. Tuck the wings in so they don't burn.
- Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave-safe large glass measuring cup and microwave on high for 5 minutes. Add the steeped aromatics to the turkey's cavity along with the rosemary. Coat the skin of the turkey liberally with canola oil.
- Roast the turkey on the lowest level of the oven until a probe thermometer inserted into the thickest part of the breast reaches 165℉. Consult the turkey wrapper for roasting times specific to the size of your turkey.
- Let the turkey rest, loosely covered with foil for 15 minutes before carving.
