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How to Brine your Thanksgiving Turkey

Chef Justin breaks it down into a step-by-step process.

All Thanksgiving turkey pre-orders will include a complimentary Brining Packet!

Prepare the turkey for brining:

Remove the turkey from its package and pat dry. Remove the giblets. Place the turkey in a large pot, brining bag, or other container large enough to keep the turkey submerged.

Prepare the brine ingredients:

Roughly chop the sage leaves. All other ingredients have been measured out ahead of time for your convenience.

Prepare the brine concentrate:

Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.

Cool and then dilute the concentrate to make the turkey brine:

Let the brine concentrate and ingredients cool until room temperature, then stir in the 3 quarts of water. (If your pan is too small, you can do this in a pitcher or other large container.) Check the temperature of the brine again; it should be room temperature or lukewarm.

Pour the brine over the turkey:

Make sure the turkey is submerged, though it’s ok if the boney tips of the legs stick out the top. Add more water if necessary to cover.

Brine for 12 to 24 hours:

Cover the turkey and keep refrigerated during brining.

Remove the turkey from the brine and rinse:

When you’re ready to begin roasting your turkey, remove it from the brine and rinse it with cool water. It’s ok if the water is pink. That is very common. Pat dry.

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