SAVORY TURKEY BRINE

SAVORY TURKEY BRINE image

Yield liters 8

Number Of Ingredients 7

4 liters (1-3/4 gallons) vegetable or poultry stock or plain water
1 cup sea salt (sal de grano)
1 cup brown sugar
thyme to taste, 4-6 bay leaves, a sprig of rosemary and a head of garlic cut in half across the teeth
1-2 onions, cut into eighths
3-4 serrano peppers, cut once lengthwise
4 (more) liters of cold water

Steps:

Combine everything except cold water in a large pot. Simmer for 15 minutes or till salt and sugar are completely dissolved. Remove pot from flame and allow ingredients to cool to room temperature. Add cold water. Place large garbage bag or oven bag in a cooler. Place thawed, washed and cleaned turkey in bag and pour brine and spices over turkey. Close bag with cinch tie. Make small ice packs by placing bagged ice in large Ziplock bags. Place around turkey and cover cooler. Leave turkey in brine for two hours per kilo of weight (approximately one hour per pound). Remove turkey from brine and wash thoroughly before preparing to roast.