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    Holiday Poultry Brine

    Source of Recipe

    Donna Rollison

    Recipe Introduction

    From -

    List of Ingredients

    1 1/4 cup salt (2 cups Kosher or coarse salt)
    1/2 cup brown sugar
    1 gallon vegetable stock
    1 tablespoon black peppercorns
    1 tablespoon allspice berries
    1/2 tablespoon candied ginger
    1 gallon ice water


    Pour vegetable stock into a large pot over a high heat.

    Add salt, brown sugar, and spices.

    Bring to a light boil.

    Remove from heat and allow to cool.

    Pour in ice water and stir to combine.

    Place turkey in a large plastic container (at least 4 gallon).

    Pour brine over top making sure to cover entire bird.

    Refrigerate and brine for 1 hour per pound.

    Thoroughly rinse all the brine from the turkey before cooking. (Otherwise the turkey will be too salty.)




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