Always, always, always brine your turkey!
There, I feel better now…
This is a simple overnight brine that will yield an amazingly moist and delicious turkey. One gallon is good for a 15 to 20-pound bird, and works best for fresh turkeys. Check the label of your turkey and make sure it hasn’t been “injected” with any kind of “solution” (ie: plain iodized salt water…ick.)
Trust me, this brine, combined with a properly cooked turkey (try my Perfect Roast Turkey in 90 Minutes) will make you a Thanksgiving legend!
1 gallon water
2 cups kosher salt
1 1/2 cups sugar
12 whole cloves
4 bay leaves
1 Tbsp whole black peppercorns
1 stalk fresh rosemary
1 stalk fresh sage leaves
1 stalk fresh thyme leaves
2 cups apple juice
In a large pot, bring water to a boil. Add salt and sugar and stir until completely dissolved; bring water back to a boil. Add cloves, bay leaves, peppercorns, rosemary, sage and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes.
Important: Rinse turkey thoroughly after brining, and before roasting.
By the way, you can buy you fresh herb separately, but many stores carry them in these convenient “poultry herbs” pre-packs, especially around the holidays.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.