No matter how you cook your bird, brining 24-48 hours before is essential. This brine takes the spirit of Alton Brown’s water, sugar, salt simplicity and adds poultry seasoning and vegetable stock for an extra level of flavor. Note: the brown sugar in this will give your finished bird a dark caramel color. If you are going for a more golden skin, use a lighter sugar.
Ingredients
- 32oz veg stock
- 96oz water
- 1/2 cup poultry seasoning (ground thyme, sage, marjoram, rosemary, black pepper, nutmeg)
- 1 cup coarse kosher salt
- 2 cups loosely packed light brown sugar
Method
Bring water and stock to boil. Add sugar, salt, and poultry seasoning. Boil until incorporated. Allow to completely cool before adding to turkey bath.
Chris Bowden 