Turkey Brine

Wet

Ingredients

• 1 Cup Salt
• 1/2 Cup Dark Brown Sugar
• 1 Head Crushed Garlic
• A few onions, quartered and skin on
• Handful Bay Leaves
• Handful Fresh Thyme
• A couple of lemons, squeezed and carcasses thrown in
• Handful of black peppercorns
• 10 L of water

Directions

1. Bring 5 Litres of water to a boil with all of the other ingredients to ensure that the salt and sugar have dissolved completely.
2. Shut off the heat and add the other 5 Litres of water and put outside to cool completely.
3. When cold, put turkey breast side down in a cooler just big enough to fit.
4. Pour the brine over the bird and throw in a couple of cold packs in Ziplock bags to keep it cool.
5. Brine for up to 24 hours.

Dry

Ingredients

• 3/4 cup Diamond Crystal or 7 tablespoons Morton kosher salt
• 3 Tbs light brown sugar

Directions

1. Place salt and brown sugar in a medium bowl and work together with your fingers to incorporate.
2. Pack dry brine all over turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck and top of the breast and between the legs and breast.
3. Chill, uncovered, at least 12 hours and up to 2 days.