Whole Turkey Brine

Directions

Combine all the brine ingredients except water in a saucepan. Add 2 l of water; bring to a boil and simmer for 15 minutes.

Chill the brine by adding ice water and placing it in a cool place until cold.

Remove the neck and giblets from the turkey and place it in a large pot, food safe container or a brining bag.

Add the pre-made brine so that it covers the bird and store in a refrigerator for approximately 24 hours.

Rinse the turkey with cold water, pat dry with paper towel and then coat the turkey with olive oil, unsalted butter, or a rub, as desired.

Oven roast, barbecue, or smoke the turkey according to standard cooking instructions.

A meat thermometer should read 170°F (77°C) inside the inner thigh, away from any bones, when the turkey is fully cooked.

Allow the turkey rest for 20 minutes before carving.

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