RECIPE: Bring two quarts of water to a boil and stir in seasoning blend. Reduce heat and simmer stirring to dissolve seasonings and to activate spices – about 5 minutes. Cool and combine with 2 gallons of ice water in a large plastic bucket or brine bag. Brine a 10-16 pound turkey for 12-16 hours, 16-24 for larger birds.
Ingredients: salt, brown sugar, garlic and spice
CHEF’S TIP – Pork, Chicken and Turkey. This brine does it all. Looking for a nice subtle way to enhance the flavor and deliver the best tasting food around? Start here.