Recipe for a Moist Turkey
 
1-Cup Kosher Salt 32-oz Kitchen Basics Vegetable Stock (no MSG/Gluten) 1-Tablespoon Lemon Pepper 1-Tablespoon Rosemary 1-Tablespoon Thyme 1-Tablespoon Sage Whole Turkey Thoroughly mix all spices with liquid. Remove turkey giblets before placing the defrosted turkey in a pot large enough to be covered by the brine, yet small enough to store in the refrigerator. Pour brine over turkey; additional water may need to be added to cover turkey completely before refrigerating overnight (or up to 2-days). After time has elapsed, rinse turkey and pat dry with paper towel before cooking. Discard the brine liquid. Keep an eye on the internal temperature because brined turkey cooks 20-30 minutes faster! “Brine is a saltwater marinade that changes the cellular structure of the meat to allow it to hold more moisture as it cooks.” - http://www.allrecipes.com Basic Brine: Mix 1-Gallon Water & 1-Cup Salt (may add optional ingredients*) Add Turkey & store 8-10 hours in refrigerator Rinse turkey and pat dry with paper towel before roasting, grilling or smoking. *Optional Ingredients (fresh or dried): Black Pepper Rosemary Tarragon Thyme Sugar Citrus Sage CLICK HERE FOR A PRINTABLE COPY OF THIS Turkey Brine Recipe http://www.allrecipes.comTurkeyBrinePrint.htmlshapeimage_2_link_0shapeimage_2_link_1
Turkey Brine