Cook What you Eat!

Alton Brown Turkey Brine


One 14 to 16 pound turkey

1 gallon vegetable broth

1 cup kosher salt

1/2 cup packed brown sugar, light or dark

1 tablespoon whole black peppercorns

1 1/2 teaspoons allspice berries

1 1/2 tablespoons candied ginger

1 gallon iced water

Add the broth, salt, sugar, peppercorns, allspice berries and candied ginger to a stock pot and bring to a boil for 2-3 minutes stirring occasionally to dissolve the salt and sugar. 

Remove from the stove top, add the iced water and place in the refrigerator to cool.

The night before, add the cool brine to a clean 5 gallon bucket. Put the bird breast down into the brine and add some weight (ex. a few plates)  in order to keep the bird submerged.  Store in the fridge or any cool place.

When ready to cook pull the turkey out of the brine and rinse well.