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Notes:
Not enough room in the fridge? Try brining in a large food safe bag in a cooler surrounded by ice packs.
Directions:
Place the bird in a large non-reactive food service container or other food-safe container that is deep enough to cover the bird with water and large enough to allow the brine to move freely. Cover the bird with water, measuring by the gallon as you add. Next, for each gallon of water, put into a separate saucepan 1 cup of Kosher salt and 1/2 cup of white or brown sugar. Add 2-3 cups of water and a package of Citrus & Savory Brining Spices to the salt and sugar mixture. (One package for up to a 12lb. bird, 2 packages for larger.) Bring to a boil until the salt and sugar dissolve and the spices release their aroma. Let cool to room temperature and then pour into the water surrounding the bird. Refrigerate 12-48 hours. If you are concerned about the bird being too salty, stop after 12 hours. Better to be on the safe side. When the brining process is complete, remove bird from brine, thoroughly rinse inside and out and pat dry. Discard brine. Air dry the bird over-night in the refrigerator to let the skin completely dry out. This extra drying time will help produce a nice, crispy skin when roasted.
Roasting tips:
When roasting, try cooking your bird breast side down. This will not only protect the breast meat but it will cook a little slower and all the juices that are in the turkey will drain down, making the breast juicy and tender. This method won’t produce that golden presentation, but nowadays the carving is usually done before serving anyways. Another bonus with breast side down cooking you won't need to baste!
Yields: Depends on size of bird
Thanks to: Mike Johnston, Savory Spice Shop Founder
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