Martha Stewart Turkey Brine Recipe
The Martha Stewart Turkey Brine Recipe is a holiday classic. Everyone wants a juicy turkey for dinner.
Equipment
- Large Stockpot
- Measuring Cups
- Long spoon
- Brining Bag
- Large Bucket
- Refrigerator
- Paper towels
Ingredients
- 2 Cups Kosher Salt
- 1 Cup Brown Sugar
- 2 Gallons Water
- 1 Tbsp Black Peppercorns
- 4 Leaves Dried Bay Leaves
- 1 Piece Fresh Ginger
- 1 Quart Vegetable Stock
- 6 Cups Ice Cubes
Instructions
- Boil the Base: Mix salt, sugar, and spices in a pot.
- Dissolve the Solids: Stir the mixture until everything has melted.
- Cool it Down: Add ice and cold stock to the pot.
- Prepare the Bird: Remove the giblets from the turkey cavity.
- Bag the Turkey: Place the turkey inside a sturdy brining bag.
- Pour the Liquid: Cover the turkey completely with the cold brine.
- Seal and Chill: Squeeze out air and close the bag tightly.
- Wait Patiently: Leave the bird in the fridge for 24 hours.
Notes
➔ Always make sure the brine is cold before adding turkey.
➔ Use kosher salt because it dissolves much better than table salt.
➔ Pat the skin very dry before putting it in the oven.
➔ Keep the turkey submerged so it brines evenly all over.
➔ Do not brine for more than twenty-four hours total.
➔ Rinse the turkey quickly to remove excess surface salt.