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Turkey Brine Recipe

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This recipe for Turkey Brine, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandi Wallace
Added: Tuesday, September 15, 2009


2-3 cups of salt
1 head of garlic pushed thru garlic press or smashed with crab mallet [my favorite]
Lots of black pepper
Bay leaves
Red pepper flakes
2 cups brown sugar
1/2 cup vinegar-white or chinese would do also

You can also add more garlic...lots more if you like garlic, which I do

Almost any spice that you like to taste


Enough water to cover bird.


Bring to boil. Let it cool. Put bird in brine and refrigerate for 24 hrs, covered. If bird floats to top, put a heavy pot or something on it to keep it submerged.

Remove from brine. Drain well. Dry it off and go to roasting instructions.

I find a large bucket will work or a really big zip lock bag.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 min




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