Brine Just Isn't a Type of Shrimp!

Date 2008/11/12 18:10:00 | Topic: Chicken & Turkey Recipes

It's coming up on one of my favorite times of the year...THANKSGIVING! There's very little that I love more than lots of turkey, gravy, mashed potatoes, stuffing, and so on and so on! My mouth is watering just writing about it! So, in honor of my favorite holiday, I am posting the first Thanksgiving recipe of the season. I hope the rest of you will follow suit.

I have hosted the past 3 Thanksgivings at my house and I have made the turkey the same way every year. I BRINE my turkey before I cook it. It has now become the tradition for our family. So, I know this works and it makes the moistest and juiciest turkey you have ever tasted!

So, try something new! It's super easy and you won't regret it!

Click "read more" for the recipe and directions...


  • 6 quarts hot water
  • 1 pound kosher salt
  • 1 pound dark brown sugar
  • 5 pounds ice
  • 1 (13 to 14-pound) turkey, with giblets removed


Place the hot water, kosher salt and brown sugar into a 5-gallon bucket (clean of course) and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

This article comes from Cows Are Delicious

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