A flavorful brine and marinade recipe to enhance your turkey's taste and juiciness.
In a large pot, combine the kosher salt and brown sugar with boiling water, stirring until dissolved.
Dissolving the salt and sugar completely ensures an even brine.
Add the soy sauce, minced garlic, black peppercorns, dried thyme, rosemary, sage, cayenne pepper, ground ginger, and chopped onion to the pot.
Allow the mixture to cool completely before using it to avoid cooking the turkey.
Prepare the turkey by removing the neck and giblets, rinsing it thoroughly, and patting it dry.
Ensure the turkey is fully thawed for even brining.
Inject the turkey with the brine using a brine injector, focusing on the breast, thighs, and drumsticks.
Injecting the brine ensures the flavors penetrate deep into the meat.
Place the turkey in an ice chest and pour the remaining brine over it. Add ice and cold water to cover the turkey completely.
Keep the turkey submerged for even brining.
Let the turkey brine for 24 hours, turning it halfway through to ensure even marination.
Turning the turkey ensures all sides absorb the brine evenly.
Remove the turkey from the brine, pat it dry, and cook it using your preferred method.
Drying the turkey helps achieve a crispy skin during cooking.
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