Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
Servings:
16
Yield:
2 gallons
Ingredients
Directions
Gather all ingredients.
Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
Photographer: Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Lindsey Lower
Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
Photographer: Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Lindsey Lower
Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.
Photographer: Jen Causey / Food Styling: Margaret Monroe Dickey / Prop Styling: Lindsey Lower
To Use:
Pour brine into a large, food-grade plastic bucket. Place a thawed 16-pound turkey, breast-side down, in the brine and weigh it down to ensure it's fully immersed. Cover and refrigerate for 8 to 16 hours, turning the bird once halfway through brining. Keep brine at or below 40 degrees F (4 degrees C) during the process.
Remove turkey from the brine and make sure it's fully patted dry before following your favorite deep-fried turkey recipe.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
66
Calories
1g
Fat
14g
Carbs
1g
Protein
