How-to Brine a Turkey
This is 100% the best way to ensure juicy, flavoursome meat on Christmas Day. Once you brine, you won't go back!
Prep time: 30 minutes
Cooking time: 24 hours
Serves: 8+
Ingredients
- 1 cup sea salt
- 1/4 cup peppercorns
- 1/4 cup juniper berries
- 1/4 cup allspice berries
- 2 lemons, juiced and peeled, pith discarded
- 1 bunch thyme
- 1 bunch rosemary
Method
-
Bring 2 cups of water to the boil.
-
Add salt, peppercorns, juniper berries & allspice berries and stir until salt dissolves.
-
Turn down to a simmer and add the lemon juice, lemon peel, the thyme and the rosemary.
-
Remove from heat, add 2 cups of cold water and allow to cool.
-
Add turkey to brine pot, add more water to cover if needed.
-
Refrigerate for 24 hours.
- Remove from brine 2 hours before cooking, rinse and pat dry.
Cook's Note
The brine will ensure the white meat is still juicy and tender when the dark meat is cooked through. Patting the bird dry and allowing it to come to room temperature before cooking will help the skin to crisp.
