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Turkey Brine Recipe

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Brining brings out the best in a turkey. A brined turkey will be moister tasting and cook better. Read all about brining for ideas on other foods to brine. Adapted from Rick Rodgers "Thanksgiving 101"




Make sure the turkey is thawed before brining. The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).

In a large stock pot or 5 gallon bucket, mix 2 gallons cold water with the salt, rosemary, thyme, sage, celery seed and peppercorns. Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40 degrees) or refrigerate and let stand over night or 8 hours (Unheated garage may work).
Remove the turkey from the brine, rinse well, and cook like you usually do.

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