Turkey Brine

A perfectly cooked turkey starts long before it hits the oven. This simple honey-brine infuses the bird with flavor and keeps the meat tender and juicy. With just a few ingredients and some patience, you’ll end up with a centerpiece that’s savory, slightly sweet, and impossible to dry out. Whether it’s for Thanksgiving, a holiday gathering, or just a special meal, this brine helps take the stress out of cooking turkey and ensures every bite is worth the wait.

Ingredients:

1 gallons water

1 gallon ice

1 pound kosher salt

1 pound Beach Bum Bees honey

1 tablespoon dry ground ginger

1 tablespoon granulated garlic

1 tablespoon onion powder

1 tablespoon ground white pepper

1 tablespoon ground black pepper

1 tablespoon paprika; your choice: sweet, hot, smoked, etc

2 tablespoons dry whole thyme

Instructions:

Combine all ingredients in the bucket and mix well. Add the turkey to the bucket and make sure it is covered with the brine. Add a clean dishcloth to the top of the turkey if needed to keep it wet and under the brine. Add up to two quarts of water if needed to submerge the turkey. If more water is needed you will need to adjust the salt, honey and seasonings. Turn the turkey in the bucket every hour or so to ensure even brining. Brine the turkey for as long as you can, at, least 2 – 3 hours, maximum of 18 – 24 hours. In the beginning of the brine the salt will draw liquid out of the turkey and make the cooked turkey dryer. After a few hours osmosis will take over and bring the brine into the turkey. Use a well-insulated cooler or brine in the refrigerator. Make sure the temperature of the brining turkey does not go over 40 degrees Fahrenheit. When ready to cook, remove the turkey from the brine. Roast, smoke, or fry as desired then carve, serve, and enjoy a juicy, flavorful turkey.