1 whole head of garlic, cloves separated and peeled
3 whole allspice berries, crushed
4 juniper berries, smashed
Instructions
Place the water in a large nonreactive pot that can easily hold the
liquid and the turkey. Add all the ingredients and stir for a minute
or two until the sugar and salt disolve.
Put the turkey into the brine and refrigerate 24 hours. If turkey
floats to the top, weight it down with a plate and cans to keep it
completely submerged.
You may half or double this recipe. The important thing is to
prepare enough brine to cover the turkey completely.
To roast: Remove the bird from the brine, rinse and drain well. Pat
dry.
Serving
Suggestions
Thanksgiving
Originally Submitted
11/23/2008
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