HOW TO BRINE A TURKEY |KARKOS CUISINES

INGREDIENTS

• 1 gallon vegetable broth
• 1 cup sea salt
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 gallon ice water
  

PROCEDURES 

• In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. 
• Bring to a boil, stirring frequently to be sure salt is dissolved.
• Remove from heat, and let cool to room temperature.
• When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
• Wash and dry your turkey. Make sure you have removed the innards. 
• Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
• Remove the turkey carefully draining off the excess brine and pat dry. 
• Cook the turkey as desired reserving the drippings for gravy. 
• Note that brined turkeys cook 20 to 30 minutes faster so watch the temperature