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Instructions |
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Heat water, salt, white and brown sugar to a rolling
boil. Remove from heat and allow to cool. Add
remaining ingredients.
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Place brine in non-reactive container. Add thawed
turkey (giblets removed) and refrigerate 24-48 hrs.
depending on size of the turkey.
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Before cooking rinse turkey well and pat dry. You
want the outside of the turkey dry before you cook
it.
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Note- This is for a 10-12 lb. turkey. For a bigger
turkey add one more gallon of water and 1/2 cup more
of salt to recipe.
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Originally Submitted
4/26/2013
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