A Simple Brine
- Preparing Time: -
- Total Time: -
- Served Person: For a turkey up to 16 pounds
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon black peppercorns
- 3/4 cup sugar
- 2 bay leaves
- 1/4 cup diced celery
- 1/4 teaspoon fennel seeds
- 3/4 cup plus 2 tablespoons kosher salt
- 1 carrot, peeled, diced
- 1 large onion, peeled, diced
- 2 large sprigs thyme
- Carbohydrate 45 g(15%)
- Fat 0 g(0%)
- Fiber 2 g(8%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 234 mg(10%)
- Calories 175
Preparation Bring salt, sugar, and 4 cups water to a boil in a very large (16-quart) pot, stirring until salt and sugar are dissolved. Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold. Add 6 quarts cold water to pot. Add turkey. Place a plate on top of turkey to keep submerged. Cover; chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine the full 72 hours.)
Preparation Bring salt, sugar, and 4 cups water to a boil in a very large (16-quart) pot, stirring until salt and sugar are dissolved. Turn off heat. Add remaining ingredients to brine base. Refrigerate, uncovered, until cold. Add 6 quarts cold water to pot. Add turkey. Place a plate on top of turkey to keep submerged. Cover; chill for up to 72 hours. (The turkey will be moister and more flavorful if allowed to brine the full 72 hours.)
