Ingredients
- 2 gallons water cold
- 1 1/2 cups canning or fine sea salt do not use table or iodized salt
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 Tbs dried minced garlic or 3 Tbs fresh
- 1 tsp ground garlic powder
- 1 tsp onion powder
- 1 Tbs cracked fresh black pepper
- 3-4 bay leaves fresh or dried
- 2 4-6 inch sprigs rosemary or 1 Tbs dried rosemary
Method
- In a clean food safe 5 gallon bucket or brining bag, add seasonings, spices and salt. Add water.
- Stir or shake for a few minutes to help salt dissolve.
- Add thawed turkey (make sure to remove neck and giblets for turkey cavity).
- Soak turkey in brine for 48-72 hours.
- Remove turkey from brine, discard brining liquid. Rinse turkey and dry thoroughly before cooking. If smoking, consider letting turkey dry in the fridge for 12-24 hours before smoking.
Notes
This recipe will be adequate for turkey weighing up to 20 or so lbs.