The Secret to a Juicy Bird
No one wants to eat a dry turkey on Thanksgiving - or any other time! Luckily, it's easy to add some moisture and flavor without a lot of extra prep work. If you haven't brined your Thanksgiving turkey before, why not try something new?
We’ve got a simple, easy recipe using aromatic herbs from your survival garden. You'll love how this simple recipe adds something special to your holiday feast!
- 1 gallon ice water
- 1 gallon apple cider (or more water)
- 2 cups kosher salt
- 1/2 cup brown sugar
- 10 cloves garlic, crushed
- 8 stems fresh thyme
- 6 stems fresh sage
- 10 sprigs fresh rosemary
- 1 1/2 teaspoon allspice berries, cracked
- 1 tablespoon cracked black peppercorns
- 2-4 bay leaves
- Ice as needed
Combine 8 cups apple cider or water with salt and brown sugar and bring to a boil for at least 5 minutes, or long enough to dissolve the sugar. Allow this mixture to cool thoroughly before adding all the remaining ingredients.
Add brine to a 5 gallon bucket or other large container and submerge your turkey or other bird. Start out breast side down. If needed, add some weight to keep your bird fully immersed. Keep submerged for anywhere from 16-24 hours, flipping halfway through. If you're brining an especially large bird, you can brine for up to 48 hours.
Make sure you keep your bird at least 38-40°F at all times for food safety. If you live in cold weather, you can cover your bucket with a lid and set it in the snow 24 hours before cooking, or in the fridge overnight if it’s not cold enough. Another option is to put the bucket in a cooler and pack ice around the bucket.
When it's time to cook, take your turkey out, drain the bird and discard the brine. Pat your bird dry, season it, and roast it like you would normally. YUM!