Turkey Brine Recipe

Every year I love to use this turkey brine recipe.

This year we are going to Stephanies so I won't be cooking. I thought I would share it with ya'all. It is a lot of work but worth it. Andrew loves it!!!!!!

molasses-brined turkey
Brining ensures moist, succulent meat, and this one if fairly easy to do (hence my choice to do it this year). You just need a large plastic bag and very large bowl or pot that will fit in the fridge. Get started a day ahead, because the turkey is brined for 18 to 20 hours. Stuffing this turkey is not recommended - the brine remaining in the meat may soak into the stuffing during roasting – but we ALWAYS still do.
Ingredients
Brine and turkey1 18- to 20-pound turkey (we’ve got a 12lb bird this year)7 quarts water2 cups coarse Kosher salt1 cup (packed) dark brown sugar1 cup of molasses2 bunches fresh thyme1 bunch fresh sage2 quarts ice cubes
2 large onions, halved1 head of garlic, halved horizontally3 tablespoons olive oil1 tablespoon ground black pepperSmall bunch of chopped fresh thyme and sage4 cups (about) low-salt chicken broth
Preparation
Line very large pot or bowl with plastic bag. Rinse turkey inside and out. Place turkey in plastic-lined bowl. Combine 7 quarts warm water, salt, sugar, molasses, thyme and sage in large bowl or pot. Stir until salt and sugar dissolve. Mix in ice cubes. Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.
Set rack at lowest position in oven and preheat to 350°F. Remove turkey from brine. Drain very well; discard brine. Pat turkey dry inside and out. Fill with stuffing if you’re like us! Place turkey on small rack set in large roasting pan.
Roast turkey based on your own instructions, basting with periodically throughout. Let turkey stand 20-30 minutes before carving.
Serve turkey with gravy.

Happy Thanksgiving! xoxo