Quote:
Originally Posted by FarrahWaters
If I was cooking the turkey this year, this is what I would use. You might need to double it, depending on how big your turkey is.
1 gallon water
1 cup kosher salt
1/2 cup maple syrup or honey
6 cloves garlic, crushed
several sprigs of rosemary or thyme
2 bay leaves
Mix a day in advance, bring to a boil and simmer for a few minutes. Cool and pour into container big enough to hold brine and turkey. Refrigerate, breast side down for at least 12 hours, turning at least once.
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Brining is very trendy this year. Personally, I would go with a fresh herbal rub since everyone else will be brining. I brined a turkey a few years ago and it worked out great. My recipe:
Water
Apple Cider
Kosher salt
brown sugar
cinnamon sticks
cloves
chili powder