Easy Brine Recipe For Turkey

This is a easy brine recipe that I use for turkey and chicken.  It is important that you use kosher or sea salt, not iodonized. Good for a 12 to 15 pound bird, but you can double the recipe if you need to.  Be sure to use a food grade plastic bag or bucket, you can purchase below

Ingredients

• 1 gallon water
• 2 cups kosher or sea salt
• 1 1/2 cups dark brown sugar
• 15 whole cloves

• 4 bay leaves
• 2 tablespoon whole black peppercorns
• 3 teaspoons dried rosemary
• 3 teaspoons dried thyme

Directions

• Boil water in a large pot. 
• Stir in sugar and salt, mix until dissolved
• Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water
• Reduce heat to medium-low, simmer for 20 minutes.

1. Refrigerate brine until completely cooled.

Tips for a successful turkey

• Use only kosher or sea salt, not iodonized
• Brine your turkey for at least 8 hours, but no longer than 24 hours
• Once you take your turkey out of the brine, rinse inside and out with fresh, cool water. Do not be afraid you will rinse away the flavor.  You don't want your turkey to be too salty
• Discard the used brine, do not reuse