Ever wonder why some Thanksgiving turkeys just taste so much better than others? The secret is in brining. Once you brine your bird, you’ll never want to have it any other way.
There are endless methods out there but the main ingredients are water, salt, sugar and spices. Here’s our latest version:
6 quarts water
2 cups kosher salt
1 cup raw sugar
1/4 cup maple syrup
1/4 cup bourbon (Jack Daniel’s)
Dried sage
Peppercorns
Coriander seeds
Cardamom pods
Sliced fresh ginger
2 bay leaves
Bring to a rolling boil until smell of alcohol burns off, about 10 minutes. Set aside and let cool completely to room temperature. Chill with ice when adding to turkey. Brine for 12-18 hours, flipping bird about halfway through.
When ready to cook, discard the brine and thoroughly rinse the bird with cool water. Pat dry with paper towel before seasoning for cooking.
I found this to be a very salty brine but was perfect when diluted with the ice as directed. If you don’t want to add the ice, just use less salt and/or brine for less time.