Step 1-Garlic Herb Turkey: Brine

So we always have 2 turkeys because A) there’s a lot of us, and we like leftovers, and B) not everyone can eat my Cajun turkey…. Which to me is not spicy at all.

This recipe is very easy and you can add/take away anything as long as you keep the salt. This helps keep your turkey moist so it won’t dry out as you cook it.

You’re going to want to start this at least 3 1/2 hours before you need to brine it, and at least 27 1/2 hours before you need to roast it. Which means it needs to basically be started a day and a half before you need to serve it. And thawed in the refrigerator 3-4 days before starting the brining process.

Step 1-Garlic Herb Turkey: Brine

Prep: 20 mins

Cool: 2 hrs

Brine: up to 24 hrs

Rest: 1 hour

2 gallons COLD water, divided

2/3 c kosher salt

1/2 c sugar

1 T thyme, finely chopped

1 T rosemary, finely chopped

1 T oregano, finely chopped

1 T basil, finely chopped

1 T savory, finely chopped (unless you grow your

own, this can be hard to find around

Thanksgiving. Feel free to used dried or even

omit, if you can’t find it.)

4 cloves garlic

1 onion, whole

2 bay leaves

• Add half the water to a large stockpot.

• Heat water on medium.

• Once heated, add salt, sugar, herbs, onion, garlic and bay leaves. Stir continuously until salt and sugar have dissolved.

• Add remaining water to cool brine down.

• Allow brine to cool to room temperature; place pot in refrigerator for 2 hours.

• Place turkey in brining bag, in roasting pan; brine for up to 24 hours, carefully flipping every 6-8 hours.

• Remove from brine. Rinse inside and out. Allow to rest an hour before cooking.

The turkey I used for this brine was 13 lbs. I roasted it Wednesday night.

So this was the schedule I used:

Thaw: Saturday (before Thanksgiving) in fridge

Brine: Tuesday pm

Roast: Wednesday pm