1 quart (4 cups) low-sodium or homemade chicken broth (or use water)
¼ cup Better Bird Brine Blend
1 cup kosher salt
1 quart (4 cups) ice water
1 12 to 14-pound whole turkey, giblets removed
- In a large stock pot over high heat, combine the broth or water, Better Bird Brine Blend and salt. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
- When the broth is mostly cool, stir in the ice water.
- Place the turkey, breast down, into a food-safe bucket or roasting bag. Pour in the brine, making sure to fill the cavity. Place the turkey in the fridge overnight and up to 18 hours.
- When you’re ready to roast, remove the turkey from the brine (discard the brine) and rinse the turkey with cold water for 5 to 10 minutes to remove the salt.
- Remove the turkey from the water, pat dry, and roast as you like.
