Turkey Brine

I’ve been using this brine recipe since I cooked my first bird. It started off based on my mothers recipe but has evolved into much more over the years.
I typically will prep my brine the morning before thanksgiving so its ready to clean and throw into the oven on thanksgiving morning. Do not skip the siracha. can sub any dark beer for the founders if thats not available. Do not rinse the bird off, pat dry with paper towell after removing from brine bag.

Ingredients

  • 2 gallons cold water (1 to cook with. Second gal with ice to cool before adding to turkey)

  • 12 ounces Soy Sauce

  • 12 ounces Worcestershire

  • 1/2 cup kosher salt

  • 1/2 cup Brown sugar

  • 1 pack organic rosemary, thyme, sage (fresh)

  • 1 founders porter

  • 1/4 cup siracha

  • large chunks of celery plus all end cuts from stuffing etc diced

  • 1 large onion quartered

  • 3 large carrots

Directions

  • cook all ingredients down for about an hour or about two beers later, remove from heat

  • add ice to pot to speed up cooling process.

  • Once cooled, strain out all the large chunks using sieve into brine bag.

  • Place fresh or fully thawed bird turkey into brine bag

  • Add extra gallon of water into brine bag to fully submerge the bird.

  • Refridgerate overnight, you generally want to brine your turkey at least 45 to 60 minutes per pound.