Prep Time::10 mins
Cook Time::5 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 15 mins
Servings::16
Yield::2 gallons
Ingredients
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1 gallon vegetable broth
1 cup kosher salt
½ cup light brown sugar
1 tablespoon black peppercorns
1 ½ teaspoons whole allspice berries
1 ½ teaspoons chopped candied ginger
1 gallon water with ice chunks
1 medium red apple, cored and sliced
½ medium onion, sliced
1 (3 inch) cinnamon stick
4 sprigs fresh rosemary
6 leaves fresh sage
1 cup water
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.
Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
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.
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.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.