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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 whole turkey 13395g Recipe makes 1 whole turkey) The following items or measurements are not included below: black peppercorns |
||
| Calories 9489 | ||
| Calories from Fat 3703 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 411.6g | 633% | |
| Saturated Fat 116.0g | 579% | |
| Monounsaturated Fat 148.8g | ||
| Polyunsaturated Fat 101.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3488mg | 1162% | |
| Sodium 116792mg | 4866% | |
| Potassium 14911mg | 426% | |
| Total Carbohydrate 329.5g | 109% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 317.7g | ||
| Protein 1049.1g | 2098% | |
Kittencal's Brown Sugar Turkey Brine
By: KITTENCAL
This brine is enough for up to a 20-pound whole turkey and will produce the most juiciest and delicious bird you will ever have! --- I use my food-safe picnic cooler to brine my turkey in it works quite well, you might want to purchase one if you plan on brining your turkey on a regular basis, and you will once you have tried this method just make certain to purchase one that is food-safe --- you may omit the garlic but I strongly suggest to add it --- you must use only kosher salt not regular table salt.
1 whole turkey
Ingredients
- 32 cups warm water (2 gallons)
- 1 cup kosher salt (must use kosher salt ONLY)
- 1 1/2 cups light brown sugar (well-packed)
- 2 tablespoons black peppercorns (can use 1 tablespoon coarse ground black pepper)
- 3-4 tablespoons fresh coarsely chopped garlic (or slice the cloves into thirds)
- 2 tablespoons worcestershire sauce (optional)
- 1 whole turkey (up to 20 pounds)
Directions
1
In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO kosher salt and sugar granules remain in the water (make certain to use very warm water so that the salt and suagr will dissolve easily and completely).2
Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.3
Cool the water until almost room temperature.4
Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later).5
Place in refrigerator for 24 hours,.6
Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water.7
Pat dry with paper towels then cover and refrigerate if not preparing right away.8
PLEASE NOTE: a brined turkey or chicken takes a little less time to cook.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Turkey > Whole
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Featured Reviews for This Recipe
From: DDW
On May 28, 2008
Great brine used along with your turkey cooking method and we had a great meal! I think the leftover turkey really shines that it was brined vs. not.
From: jan...
On Jan 1, 2008
First time I've ever "brined" a turkey, so I have nothing to compare this recipe to, but, I will look no further because my turkey was the most moist, juiciest ever! The difference between brining and not brining is tremendous, and I won't cook a turkey without using this technique/recipe ever again. I followed the recipe exactly and after the rinse/pat dry, I seasoned the bird lightly with mesquite rub, and put a couple of tabs of butter between the skin and meat of breast. Just delicious, and the brine left no residual flavors that we could detect (I was concerned that it would be salty-it was not). Just tender and moist. Yummy. Thank you so much for a fantastic recipe!
From: Diana109
On Dec 20, 2006
This was the best turkey I ever made in 35 years. The family raved about it! Here's a hint. A good container to use to brine the turkey is one of those large round plastic water coolers with the pour spout on the bottom. Like the ones they use on constructions sites. They are pretty inexpensive and easy to clean.
From: simplerich
On Nov 23, 2006
We all loved it. I forgot and used the pan drippings to make some of the saltiest gravy ever made by man again this year, but Mom reminded me so we chucked it and started over. 
The turkey's great, but the drippings aren't usable for gravy.
I'm completely converted to brining though, and tell everybody to do the same.
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