Servings: 1 recipe
Calories: 503kcal
Equipment
Ingredients
- ½ cup kosher salt
- ¼ cup brown sugar
- ½ cup dijon mustard
- ½ cup yellow mustard
- 3-4 dried bay leaves
- 1 bunch fresh thyme 2-3 Tablespoons if using dried
- 2 tablespoon whole peppercorns
- 2 heads garlic, halved
- 1 large onion, halved
- 1 gallon water
Instructions
- In a large mixing bowl, add all of the ingredients except the water.
- Heat about half of the water to almost boiling and add to the bowl of ingredients. Whisk until the sugar and salt have completely dissolved.
- Add the rest of the water, but this time, make sure it is very cold.
- Pour the brine over the turkey and add ice to ensure both the brine and the bird are very cold. Brine the turkey for at least 8 and up to 24 hours.
- Remove turkey from the brine and discard the liquid. Pat dry and cook turkey as desired.
Nutrition
Serving: 1recipe | Calories: 503kcal | Carbohydrates: 100g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 59356mg | Potassium: 984mg | Fiber: 18g | Sugar: 58g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 450mg | Iron: 9mg
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