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Brine for Turkey
Servings: x16
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine Type: North American
Ingredients:
  • 64 cups water (4 gal)
  • 4 cups salt, kosher
  • 1 cup maple syrup
  • 20 bay leaf
  • 1 cloves garlic, skin left on, smashed
  • 1/4 cup peppercorns, black
  • 2 oz rosemary, fresh, whole stems (~19 sprig)
  • 2 oz thyme, fresh, whole stems (~28 1/3 sprig)
  • 4 oz parsley, fresh italian / flat leaf, whole stems
  • 1/4 cup lemon zest
  • 1/2 cup lemon juice
Instructions:
  1. Cooking
    1. place all the ingredients in a large stock pot and bring to a boil.
    2. Boil for 2 minutes and then remove from the heat.
    3. Allow to cool completely at least 2 hours before submerging the turkey in the brine.
    4. The brine can be used for chicken or for pork. If using for pork, do not add the lemon zest or lemon juice.
    5. The sodium content seems really high but not all of it is absorbed by the turkey.
Nutritional Facts
Nutrient (per serving)% DV
Calories 714%
Total Fat 0g1%
    Saturated Fat 0g1%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 28320mg1180%
Total Carbohydrate 18g6%
    Dietary Fiber 2g8%
    Sugars 12g--
Protein 1g2%
Vitamin A 884iu18%
Vitamin C 22mg36%
Calcium 96mg10%
Iron 2mg13%