Elevate your Thanksgiving turkey with this flavorful citrus herb brine, ensuring a juicy and aromatic centerpiece for your holiday feast.
Combine the kosher salt, brown sugar, peppercorns, thyme, basil, and water in a large stock pot.
Stir the mixture until the salt and sugar are fully dissolved for even flavor distribution.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 15 minutes.
Simmering helps to release the flavors of the herbs and spices into the brine.
Remove the pot from heat and allow the brine to cool completely.
To speed up cooling, place the pot in an ice bath or add ice cubes to the brine.
Rinse the turkey thoroughly under cold running water and pat it dry with paper towels.
Ensure the turkey is clean and dry to allow the brine to penetrate effectively.
Submerge the turkey in the cooled brine, ensuring it is fully covered.
If the turkey is not fully submerged, use a heavy plate to weigh it down.
Cover the container and refrigerate for 8 to 24 hours.
The longer the turkey brines, the more flavorful and juicy it will become.
Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels.
Rinsing removes excess salt from the surface of the turkey, preventing it from being overly salty.
Proceed to roast the turkey as desired, following your preferred recipe.
Brined turkey cooks faster, so monitor the internal temperature closely to avoid overcooking.
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