2 gallons water
1 cup Kosher Salt
¾ - 1 cup Brown Sugar
2 Bay Leaves
Several Juniper Berries
Several Peppercorns
3-4 Sprigs Rosemary
1 Tbs. Rubbed Sage
- Warm the water (don't boil), wisk in salt and sugar until dissolved
- Add remaining ingredients
- Remove water from heat, let cool to room temperature
Place Turkey in large plastic bag and put inside cooler, Add Brined Water, Let sit overnight.
Roast Turkey at 350-degrees, 15-20 minutes per pound. (I stuff it with mirepoix- carrots, onions, and celery - which mixes nicely with the turkey drippings for gravy.)
I start the turkey upside down so it holds the juices longer, then halfway through the roasting I turn it over so the breast-side is up, and browns nicely. I also baste it occasionally with chicken stock.
Enjoy!
1 cup Kosher Salt
¾ - 1 cup Brown Sugar
2 Bay Leaves
Several Juniper Berries
Several Peppercorns
3-4 Sprigs Rosemary
1 Tbs. Rubbed Sage
- Warm the water (don't boil), wisk in salt and sugar until dissolved
- Add remaining ingredients
- Remove water from heat, let cool to room temperature
Place Turkey in large plastic bag and put inside cooler, Add Brined Water, Let sit overnight.
Roast Turkey at 350-degrees, 15-20 minutes per pound. (I stuff it with mirepoix- carrots, onions, and celery - which mixes nicely with the turkey drippings for gravy.)
I start the turkey upside down so it holds the juices longer, then halfway through the roasting I turn it over so the breast-side is up, and browns nicely. I also baste it occasionally with chicken stock.
Enjoy!
