With Thanksgiving around the corner, turkeys are starting to appear in all the stores’ freezers. Before you cook your turkey, you most definitely want to brine it for at least the night before. Not only will this help to ensure that the turkey is juice, moist and tastes great, but the thawing will make sure that the whole bird is cooked thoroughly.
- 1 Can (3 to 4oz) Chicken or Vegetable Bullion powder
- 2 Cups Salt
- 3 Tbsp Onion Powder
- 3 Tbsp Garlic Powder
- 2 Tbsp Rosemary
- 2 Tbsp Sage
- 1 Tbsp Thyme
- 1 Tbsp Oregano
- Wash the Turkey and remove the innards, Mix all the dry seasonings together, then give the outside a good rubdown and fill the cavity with the rest, Stuff the rest of the cavity with ice.
- Place the turkey, breast down, into the bucket or cooler. Fill with enough cold water to cover the turkey completely and make sure that the cavity gets filled.
- Place the bucket in the refrigerator overnight. If it doesn’t fit in the fridge, load the bucket or cooler with ice. There needs to constantly be ice
- Remove the turkey carefully draining off the excess brine and pat dry. Throw the rest of the brine away.