4 QT hot water
2 QT cool water
5 LB ice
1 LB kosher salt
1 LB dark brown sugar
Combine the hot water (you don’t have to boil it, just get it hot enough to easily dissolve the salt and sugar – just before simmering), kosher salt and brown sugar and stir until the salt and sugar dissolve completely. Add the cool water and stir. Add the ice and stir until the ice is dissolved and the mixture is cool. Pour into your brining vessel of choice. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for approximately 1 hour per pound of turkey.
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 1 hour prior to cooking.
Suggestions for brining vessels:
- A 5-gallon bucket placed in an ice-chest surrounded by ice, or in a large fridge works very well.
- Doubled-up disposable turkey oven bags (or 13 QT garbage bags) will fit the 5-gallon bucket perfectly and avoid the need to scrub and sanitize after. If you triple-up the garbage bags, it’s strong enough to put the whole thing in a cooler without the 5-gallon bucket and cover directly in ice.
This brine can be used for chickens as well. Use ⅓ of the volume for one chicken, ½ if doing two, in an appropriately sized container.