How to Cook Holiday Poultry Brine

This poultry brine is perfect for your holiday turkey. By using vegetable stock you get extra flavor with a mild saltiness that makes for a perfect brine.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 1/4 cup salt (2 cups Kosher or coarse salt)
• 1/2 cup brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1 tablespoon allspice berries
• 1/2 tablespoon candied ginger
• 1 gallon ice water

Preparation:

Pour vegetable stock into a large pot over a high heat. Add salt, brown sugar, and spices. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine.

Place turkey in a large plastic container (at least 4 gallon). Pour brine over top. Refrigerate and brine for 1 hour per pound.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.

How to Cook Smoked Turkey Brine

This turkey brine recipe makes enough for a whole turkey and will add flavor and give you a juicier and more tender bird.

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes 1 gallon of brine

Ingredients:

• 1 gallon water
• 1 cup salt (1 1/2 cups Kosher or coarse salt)
• 1/2 cup sugar
• 6 fresh tarragon leaves or 1/4 cup dried tarragon
• 1 teaspoon black pepper

Preparation:

The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and pat dry. Coat with olive oil. Place in Smoker.

How to Cook Savory Turkey Brine

This turkey brine gets a portion of its salt from vegetable stock. The combination of spices and herbs will give your turkey a rich flavor.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Makes about 1 gallon of brine

Ingredients:

• 2 quarts vegetable stock
• 1/2 cup salt (3/4 cup Kosher or coarse salt)
• 1/2 cup white sugar
• 1 tablespoon dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 2 quarts cold water

Preparation:

In a large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.

Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.

Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.