I’ve been using this brine exclusively for several years. It makes the turkey so moist and tender it almost falls apart like a good brisket.
- 3 gallons distilled water (use 2 of them and reserve the third for later).
- TIP: It pays to get distilled water. Tap water in a lot of areas has mineral salts or other stuff in it that you don’t want to taste in your turkey (lookin’ at you, Flint!).
- 1 lb. kosher salt
- 1 lb. honey
- 1⁄2 cup light brown sugar
- 2 quarts vegetable stock
- 1 tbsp. black peppercorns
- 1 1⁄2 tsp. allspice berries
- 1 1⁄2 tsp. chopped candied ginger
Pour 2 gallons of water in a large stockpot (save the third for later).
Heat to a boil, stirring occasionally.
Let the brine cool for a couple hours, then put it in the fridge overnight.
Getcher turkey thawed at 24 hours ahead of time., Put the thawed turkey in something large enough to submerge it: stockpot, brining bag, cooler, etc.
Pour in your brine, topping it off with water from the third gallon if needed.
Keep everything nice and cold for 12 to 24 hours. I have a big Igloo water cooler I use for this; I line it with the brine bag, submerge the turkey, seal the brining bag, and dump some ice on top.
Finally, schedule yourself a nap once you’ve gorged on the turkey!