Turkey Brine
Ashley and I came up with this one Thanksgiving, and it made the most moist and delicious bird! Yield is about 1 gallon.
Ingredients
2 quarts water
2 quarts COLD plus more water
8 cubes chicken bouillon
1 cup salt (or 3/4 cup Kosher or coarse salt)
1/2 cup sugar
3 crushed garlic cloves
1 medium onion, coarsely chopped
2 stalks celery, coarsely chopped
1 teaspoon crushed red pepper
1 tablespoon tarragon vinegar
1 tablespoon rosemary
1 teaspoon sage
1 teaspoon poultry seasoning
In a large pot, combine 2 quarts of water, bouillon, salt, sugar, garlic, red pepper, vinegar, rosemary, sage, and poultry seasoning, and simmer on low for about 15 minutes until the salt and sugar are completely dissolved. Remove from heat and allow to cool.
Place turkey in a large plastic container, pour in brine, enough COLD water to cover bird, plus onion and celery. Stir to mix; cover and refrigerate. Brine 1 hour per pound.
Thoroughly rinse the brine from the turkey before cooking. Otherwise there will be a salty flavor!