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Turkey Brine Recipe

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This recipe for Turkey Brine, by , is from The Rasmussen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Rasmussen


2 cups water
2 cups kosher salt
2 cups packed brown sugar
1/4 cup cracked black peppercorns
3 tbsp. chopped garlic cloves
2 tbsp. chopped fresh basil leaves
2 tbsp. chopped fresh rosemary
2 tbsp. onion powder
1 tbsp. ground ginger
1/2 cup soy sauce
1/2 Worcestershire sauce
2 gallon ice water

In a large stockpot, heat 2 cups water with salt, brown sugar, peppercorns, garlic, basil, rosemary, onion powder, ginger, soy sauce and worcestershire sauce. Bring to a boil, stirring well. Let cool.

When cooled add 2 gallon ice water, stirring well. Place turkey, in a container and pour brining mixture over. Cover and brine in the refrigerator for at least 8 to 12 hours. When you remove your meat, rinse it well, inside and out, After thoroughy rinsing all the salt off, pat dry.




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