Best Turkey Brine

• Vegan
• Gluten free

• Produce

  • 3 Bay leaves
  • 4 cloves Garlic
  • 2 sprigs Rosemary, Fresh
  • 2 sprigs Thyme, fresh

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1/2 cup Kosher salt
  • 1 tbsp Peppercorn or black pepper, black

• Liquids

  • 6 cups Water

Found on sweetandsimpleliving.com

Description

Ingredients

• 1 tablespoon black peppercorn or black pepper
• 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 3 bay leaves
• 4 - 6 cloves of garlic (or 3 tablespoons)
• 6 cups of water
• ½ cup of light brown sugar (packed) or regular sugar
• ½ cup kosher salt
• Optional: 1 tablespoon McCormicks Grill Mates Montreal Steak seasoning (LOVE THIS STUFF) or any of your other favorite seasonings that work well with Turkey

Directions

• Peel the rosemary off of the steam and dice a few of them to get the oils from the leaves.
• Add all the ingredients to a large sauce pan and bring it to a boil. This allows all the sugars and salts to combine and dissolve.
• Allow it to cool.
• Add the defrosted turkey to a large poultry bag or cooler (like I did) and add the cooled turkey brine mixture.
• Add a bag of ice over the turkey to allow it to stay cool for the next 12+ hours. Or put your poultry bag in the refrigerator if you have room.
• For each pound of meat you should refrigerate it for one hour. For example, if you have a 12 lb turkey, you need to refrigerate this for 12 hours. Add ice to the cooler if needed.
• Remove the turkey from the brine recipe and bake it as directed on the package.