Place a large plastic trash bag inside a cooler.

Brine turkey in cooler with ice. On thanksgiving day, the hotline will be open from 8 a.m. Pickle brine is a pretty straightforward 3:2:1 ratio. Stir to combine and bring mixture to a boil.

Web ingredients 1 14 to 16 lb (6.4 to 7.3 kg) frozen young turkey 1 cup (288 g) kosher salt 1/2 cup (100 g) light brown sugar 1 gallon (3.8 l) vegetable stock 1 tablespoon (9 g) black peppercorns 1 1/2 teaspoons (1.5 g) allspice berries 1 1/2 teaspoons (6 g) chopped candied ginger 1 gallon (3.8 l) ice water makes a 14 to 16 lb (6.4 to 7.3 kg) turkey More if needed for larger turkeys. Periodically check the temperature of the cooler.

Place the turkey in the bag. Web place a layer of ice on the bottom of the cooler and set the turkey on top. Bring to a boil, whisking to dissolve the sugar and salt completely.

Remove the turkey from the brine, and pat it dry with paper towels. In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns. Web remove the giblets and neck, and save them for gravy if desired.

See our ultimate roasted turkey with homemade gravy (recipe coming. Add peppercorns, mustard seeds, coriander seeds, garlic, dill, sage, etc. Very large turkeys will need even more gallons of brine.

You can safely brine your turkey. Let boil for 2 minutes and then remove the brine from the heat. Carefully submerge the turkey in the brine.