Oh boy, Thanksgiving and Christmas, this year’s turkeys came in at 22 and 42 pounds.
Researching the Brine
2 2/3 cups Morton’s kosher salt
1 cup brown sugar
1 tablespoon whole peppercorns
1 teaspoon whole allspice berries
1 teaspoon dried juniper berries
4 bay leaves
5 stems fresh thyme
3 stems fresh sage
2 tablespoons fresh rosemary leaves
1/4 cup fresh parsley
4 cloves garlic garlic, smashed
peel of 2 oranges or lemons
1 gallon boiling water
8 pounds ice cubes
Combine the ingredients (without the ice) into a large stock pot. Bring the mixture to a rolling boil, remove from heat.
After removing from heat, steep the mixture for 45 minutes. Add enough ice to bring the brine amount up to cover the turkey. Allow the turkey to soak in the cold brine for 12-24 hours adding ice to keep the temperature below 40 degrees.