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Turkey Brining

BT Calgary | posted Friday, Nov 22nd, 2013

SPUD.CA turkey brining recipe for an easy and delicious turkey.

– 6 quarts water
– 2 cups kosher salt
– ½ cup light brown sugar
– 2 tablespoons whole black peppercorns
– 8 bay leaves
– 4 tbsp juniper berries (optional)
– 1 quart ice


  1. To make the brine: Combine the water, salt, sugar, peppercorns, bay leaves and juniper berries in a large stockpot, and bring to a boil. Stir until the solids have dissolved, then remove from heat. Feel free to add in some extra spices here if you wish!
  2. Add the ice and cool the brine to room temperature. Refrigerate until thoroughly chilled – this step is key! If you start brining your turkeys in warm brine, they might begin to cook at an unsafe temperature, so the brine must be cold.
  3. While your brine is cooling, wash your turkeys and prep them. For best results, use two small to medium birds in place of one larger bird. Turkeys should definitely be thawed completely before brining them.
  4. The ideal vessel to use is a cooler as it can be sealed, and it’s big enough so that the whole turkeys can be submerged.
  5. Soak your turkeys overnight, or for about 12 hours, turning them once. Don’t over brine! 12 hours is the magic number. And voila – this brining recipe is simple and will result in tender, juicy turkey meat with plenty of flavour throughout.

Courtesy: http://www.spud.ca