Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

Brine turkey in cooler with ice. Cover the turkey completely in the brine. Since you will be brining for several hours, you may need to add additional ice to your cooler from time to time to keep the the bird at a safe temperature. Stir until sugar and salt are dissolved and the liquid turns clear.

Most turkeys need at least 2 gallons of brine to completely cover them. 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. You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital.

Add ice to cover the turkey and close the cooler. Then, cover it with about fifteen pounds of ice. Add the remaining 3 quarts cider and the.

Web make your own pickle brine. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. We highly recommend it to anyone preparing a turkey.

In a large stockpot, heat 1 quart of cider, the salt, and all of the herbs and spices over medium heat, stirring until the salt has dissolved. Web stir the salt into the water until it dissolves. Web place a gallon of warm water in a clean bucket or cooler.

Web ingredients 12 servings turkey and brine 1 frozen turkey (up to 18 lb.) See our ultimate roasted turkey with homemade gravy (recipe coming. Carefully submerge the turkey in the brine.