Just one of Chef David’s many Thanksgiving secrets is the brine he uses for his turkeys. If you’re looking for that extra step that will put your bird over the edge, Chef recommends giving this satisfying brine a try.
This recipe is for a 10-14 LB turkey that will fit into a 5-gallon bucket.
Be sure to have enough room in your refrigerator for storage!
2 gallons of water
2 cups salt
ó cup brown sugar
1 diced onion
1 head of smashed garlic
2 bunches of thyme
1 bunch of parsley
1 bunch of sage leaves
handful of bay leaves
12 black peppercorns
Bring all ingredients to a boil.
Pour ingredients into 5-gallon bucket to cool to room temp. The store in the refrigerator for 2 hours.
When liquid is cool, drop in turkey to the 5-gallon bucket.
Store in refrigerator.
Turkeys are best if they are brined for two to four days.
Please note this brine can be used all year long with any poultry, it’s Chef David secret tool for whole roasted chicken.