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Brown Sugar Turkey Brine
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Ingredients
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Step by step
Method
4 steps
- 1
In a large pot, heat 4 cups of the water with salt, brown sugar, peppercorns, allspice, garlic, bay leaves, and herbs. Stir until salt and sugar dissolve, about 3–5 minutes. Remove from heat.
- 2
Pour into a brining bucket or clean cooler. Add remaining cold water and enough ice so the liquid is cold to the touch (below 40°F) before the turkey goes in.
- 3
Submerge the turkey breast-side down. Refrigerate (or keep packed with ice) 12–18 hours for a 12–14 lb bird. Don't go past 24 hours.
- 4
Remove turkey, discard brine, and rinse lightly if you want less surface salt. Pat very dry inside and out. Rest uncovered in the fridge 1–4 hours for drier skin, then roast as usual—skip extra salt on the skin or go very light.