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.
|
We had our TG dinner today since we were on vacation on Thursday. Did this recipe as well. Turned out GREAT. Very tender and juicy.
One note. Mrs. FM makes gravy out of the drippings and didn't anticipate the salt being in there. So the gravy was VERY salty.