Poultry Brine

I saw Alton Brown brining a turkey on Good Eats one year and decided to try it. It was so fab, I do it every year now. The salt in the brine draws out the water in the turkey, then the salted/spiced water can flow back into the turkey tenderizing and flavoring the meat. This recipe is enough for a 14-16lb bird. Adjust it up or down for your needs. Since we can't eat a whole turkey in a couple of days, I usually cut my turkey into parts. I'll take off each breast and the leg & thighs. That way, I'll have 1 piece for dinner, and 3 more to put in the freezer. Place the parts in a zip top freezer bag and add the brine. Label and date.

Poultry Brine:
1 cup kosher salt
1/2 cup brown sugar
2 gallons water
10 chicken boullion cubes
1 Tbsp black peppercorns
2 Tbsp rosemary
3 Tbsp thyme
2 tsp sage (optional) I don't use it.
1 clean 5 gallon bucket...if brining a whole turkey. (optional)
Boil 6 cups of water and add the boullion cubes. Stir until dissolved. Add the salt and brown sugar. Stir. Cool thoroughly. Add the remaining water and seasonings to the pot and stir. (If brining a turkey...pour the brine into a 5 gallon bucket and add the turkey. Place the bucket in a very cold, but not freezing, place for up to 24 hours.) For cut up turkey or chickens....place the brine and meat into a large bowl and refrigerate, covered, up to 24 hours. Or, place meat and brine in a freezer bag and freeze immediately.