Turkey Brine
Ingredients
- 7-8 bay leaves, fresh or dry
- 5-6 crushed garlic cloves
- 2 star anise
- 4 cups water
- 1 cup light brown sugar, loosely packed
- 3/4 cup kosher salt
- 1 tbsp. peppercorns
- 1 tbsp. coriander seeds
- 1 tbsp. juniper berries
- 1 tbsp. fennel seeds
- 8 cups ice
Directions
To a large sauce pot add the bay leaves, garlic cloves, star anise, water, brown sugar, salt, peppercorns, coriander seeds, juniper berries and fennel seeds. Bring up to a simmer over medium and stir until the sugar and salt have dissolved.
Remove from heat and add in the ice, stirring until melted.
Place the turkey* in a brining bag, tub or container and cover with the brine. Make sure it is fully submerged then place in the fridge for 12-24 hours.
Rinse the turkey and pat dry before cooking or prepping.
*These quantities were measured for a 13-15 pound turkey.
Recipe Courtesy of Megan Mitchell