Yield: Brine for 12 to 15-Pound Turkey
- 2 gallons cold water
- 2 cups kosher salt
- 1 cup granulated sugar
- 3 teaspoons crushed garlic
- fresh rosemary, thyme, and sage, about 3 to 4 twigs of each herb *
- 1 teaspoon cracked allspice berries
- 1/2 teaspoon ground black pepper
This is enough for a 12 to 15 pound turkey, but if you have to increase the amount of water to cover the turkey, add proportionately more salt, sugar, and herbs.
(For each gallon of water: 1 cup kosher salt, 1/2 cup granulated sugar, and approximately 1 teaspoon crushed garlic, 1 to 2 twigs of the herbs, and about 1/2 teaspoon of cracked berries and 1/4 teaspoon pepper.)
Submerge the turkey in the brine, top with a plate and put a large can on that to hold the turkey under the brine. Refrigerate for 12 to 24 hours.
Before roasting, rinse the turkey well and pat dry. Roast without added salt following your favorite recipe.
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