280 gr
Ingredients: kosher salt, brown sugar, thyme, rosemary, sage, 5 peppercorn mix, bay leaves
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How to brine a turkey (12 to 20 lbs)
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- 1 pack of brine mix
- 2 liters of water or vegetable broth + 2 liters or more of ice cold water
- Optional fresh ingredients to add: 5 to 10 peeled and smashed garlic cloves, peel of 2 lemons and/or 2 oranges
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Warm mixture, stirring frequently until salt is dissolved. Remove from heat and let cool to room temperature.
When the broth mixture is cool, pour it into a clean bucket. Stir in half the ice water.
Pat dry your turkey. Make sure you have removed the innards. Place the turkey into the brine. Add more ice water if necessary, to make sure that the cavity gets filled. Place the bucket in the refrigerator overnight for 10 to 12 hours (1 hour per pound).
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. It is recommended to let your turkey dry overnight in the fridge for crispier results!
Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.