Ingredients
16
16 servings
- •2 quarts water
- •2 cups kosher salt
- •1 cup white sugar
- •2 gallons cold water
- •3 sprigs fresh rosemary, or more to taste
- •3 sprigs fresh thyme, or more to taste
- •1 tablespoon crushed garlic
- •1 teaspoon ground allspice
- •1 teaspoon ground black pepper
- •1 (16 pound) whole turkey, neck and giblets removed
Instructions
- Bring 2 quarts water to a boil in a large pot; stir kosher salt and white sugar into the water to dissolve completely. Remove from heat and let cool somewhat before transferring to a large food-safe container large enough to hold the brine and turkey, but small enough to fit in your refrigerator. Pour 2 gallons cold water into the container; add rosemary sprigs, thyme sprigs, garlic, Allspice, and black pepper.
- Gently submerge turkey into the brine; refrigerate for 12 to 36 hours.
- Remove turkey from the brine and rinse both inside and outside thoroughly. Discard brine.
Nutritional Facts
Per 16 servings
- Calories: 731
- Carbohydrate: 13g
- Fat: 32g
- Fiber: 0g
- Protein: 92g
- Sugar: 13g
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