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Wet Turkey Brine
- Jun, 22 , 22
- Shuli Madmone
(Number of servings will depend on the size of the turkey)
For an 18-20 lb. bird, combine and mix well:
7 quarts (28 cups) cold water, or enough to cover the bird in its brining container; you may substitute apple juice or cider for some of the water
.80-.90 lb. of Whole Spice Turkey Brining Blend
Rinse your turkey well in cold water, and pat dry inside and out with kitchen towels.
Place the bird, breast down, in a large container made of food-grade plastic, stainless steel or glass, or in a brining bag. (Be sure the container will fit in your refrigerator!)
Add the water-brining blend mixture, making sure the entire turkey is covered.
Place a heavy plate on top of the bird to keep it completely submerged.
Refrigerate overnight, or at least 5-6 hours.
Next day, remove turkey from container, rinse and pat dry with paper towels. Discard the brine. Cook turkey as desired.