Not just for a holiday meal, Turkey can be great for any day of the week! Many people (myself included), think Turkey can be dry and/or bland but this easy brine is a great way to add moisture & flavour to any cut of Turkey. Adding a brine to any poultry also help to get a ton of “them drippin’s” that are essential in making a kick ass gravy!
4 litres distilled water
¼ Cup whole peppercorns
4 pieces celery rough cut
4 carrots rough cut
4 garlic cloves
3 bunches green onion rough cut
1 bunch fresh parsley (whichever type you personally prefer)
½ cup golden yellow sugar
½ cup kosher salt
- Large Container with a lid
- Cutting board
- Chef knife
- Measuring Cups
- Lots of space in a refrigerator
- I like to start with my smaller ingredients. Add yellow sugar & salt to the container and shake to slightly mix the two.
- I then like to chop the veggies. I cut each piece into 1 inch lengths, discarding the end pieces and adding to the container.
- When adding the garlic, peel then use the side of the knife blade and free hand to press down on the clove to slightly smash them, exposing more surface area.
- I like to add the water last. I buy a 4 liter jug from the store and just add it to the container. I find the initial pressure of the water hitting the salt & sugar helps break them up and makes it easier to mix thoroughly.
- Hopefully the lid seals tight as I like to make this brine 5 days before I plan to use it, shaking it every day really pounds the herbs into the water adding TONS of flavour.
- Submerge pieces in brine for 90-120 minutes, whole Turkey for 4 to 6 hours
#joetip – If your turkey comes frozen or has some sort of “19% MF” on the label, it has been pre brined. If this is the case, omit the salt from the brine as chances are it has already had salt in it.