TURKEY BRINE

TURKEY BRINE

"This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for"

1 gallon vegetable broth
1 cup sea salt
1 Tbsp. crushed dried rosemary
1 Tbsp. dried sage
1 Tbsp. dried thyme
1 Tbsp. dried savory
1 gallon ice water

In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool at room temperature.

When the broth mixture is cool, pour into a clean 5-gallon bucket. Stir in ice water.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey breast down, into the brine. Make sure the cavity gets filled. Place the bucket into the refrigerator.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20-30 minutes faster so watch the temperature gauge.

Yields: 15 servings