Prep Time::5 mins
Cook Time::5 mins
Cool Time:: 8 hrs 30 mins
Total Time:: 8 hrs 40 mins
Servings::15
Yield::2 gallons
Ingredients
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1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Combine vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
Dotdash Meredith Food Studios
When broth mixture is cool, pour it into a clean food-grade 5-gallon bucket. Stir in the ice water.
Rinse and dry your turkey. Make sure you have removed the innards. Place turkey, breast-side down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or overnight.
Dotdash Meredith Food Studios
Remove turkey carefully, draining off excess brine and pat dry. Discard excess brine.
Cook turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Dotdash Meredith Food Studios
Enjoy!
DOTDASH MEREDITH FOOD STUDIOS
Editor's Notes:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.