Everything you need to brine a turkey.
Mario Batali's Turkey Brine
- 1 gallon water
- 1 cup sea salt
- 1 bunch fresh rosemary
- 1 bunch sage
- 1 tablespoon dried thyme
- 2 cup maple syrup
- 10 cloves garlic (smashed with skin on)
- 1 gallon ice water
- 2 cup apple cider
- In a large stock pot, combine the water, sea salt, rosemary, sage, thyme, maple syrup and garlic cloves. Bring to a boil, and stir frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water and cider.
- Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight but no longer than 12 hours. Remove the turkey and carefully drain off the excess brine and pat dry. Discard excess brine.
- Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook about 5-10% faster so watch the temperature. I like 160 degrees F at the thickest part of the thigh. Always be sure and let the cooked turkey rest 20-30 minutes before carving.