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Chef Shellie's Sacred Turkey Brine

Always use brine for a moist, flavorful Turkey!

Chef Shellie's Sacred Turkey Brine


8 cups water
2 cups kosher salt
1 cup sugar
2 bay leaves
4 sprigs thyme
6 cloves garlic
12 juniper berries, smashed
2 gallons ice cold water

Cooking Instructions

Place 8 cups of water in a large pot over medium high heat. Add salt, sugar, herbs, spices and stir.

Bring to a simmer and cook, stirring frequently, until salt and sugar is melted.Remove from heat and cool to room temperature. Add to ice water and stir well to combine.

Place turkey in a large container, such as a cooler or 5 gallon pickle bucket. Pour brine over the turkey to completely cover, using weights to keep turkey submerged.

Cover and brine 12-24 hours, depending on the size of the turkey, approximately 1 1/2 hours per pound.

Drain and rinse turkey very well, inside and out, to remove all remaining brine. Dry and continue preparation process.

Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission

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