This recipe is good for 1 turkey 11-18 pounds.
-
½
gallon
Vegetable or Chicken Stock
-
½
Gallon
Apple Cider
-
1
cup
kosher salt
-
2
tablespoons
dried sage or ¼ cup fresh sage leaves
-
2
tablespoons
dried thyme or a ¼ cup fresh
-
2
tablespoons
whole peppercorn
-
½
teaspoon
whole cloves
-
1
gallon
ice water
-
In a large stock pot big enough to fit your turkey (and fit in your fridge) heat stock and cider on medium high heat.
-
Add salt, herbs and spices and bring to a boil while stirring occasionally.
-
Remove from heat and cool until room temperature.
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Add ice water then the Turkey.
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Brine Turkey for at least 12 hours before serving, but the longer the better.