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Are you hosting Turkey Day this year? Make it a feast to remember with these recipes and cooking tips.
You Will Need
- 1 gal. vegetable stock
- 1 cp. kosher salt
- 4 bay leaves
- 1/2 c. light brown sugar
- 1 tbsp. whole black peppercorns
- 1 1/2 tsp. chapped candied ginger
- 1 1/2 tsp. allspice berries
- 1 gal. ice water
- Thawed 14-16 lb. turkey
- 5-gal. bucket
Make the brine the day before roasting your turkey. In a large stockpot on medium-high heat, combine the vegetable stock, salt, bay leaves, sugar, and spices, stirring occasionally until the salt and solids are dissolved.
Bring the brine to a boil, remove it from the heat, and let it cool to room temperature.
Soak the turkey
Place the turkey in the 5-gallon bucket, breast side down, and add the brine and ice water. Then cover and refrigerate it or set it in a cool place for at least eight hours and up to 20 hours.
Rotate the turkey mid-way through the soaking time.
Remove the turkey from the brine one hour before roasting. Rinse it inside and out and pat it dry before roasting it according to your recipe. Enjoy your Thanksgiving feast.