Chef Perry’s Perfect Turkey Brine

Simple Turkey Brine

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!

Perfect 90 Minute Turkey

Perfect 90 Minute Turkey

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.

Simple Turkey BrineAdd apple juice, and refrigerate brine until completely cooled. Then add to a container to completely submerge turkey. Brine 8-10 hours, or overnight.

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.

Happy Thanksgiving!

Chef Perry

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One thought on “Chef Perry’s Perfect Turkey Brine

  1. Gee, pretty and tasty, love that. It’s amazing the difference bringing makes. Took me years to try it (headsmack), but I am a believer now.

    If I may add that in Portland Oregon we cacastill harvest fresh woody herbs like the thyme, sage, bay and rosemary you recipe asked for. Nothing is better than fresh from the garden. Admittedly, the thyme is a bit out of season to harvest this time if year but still very tasty.

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