Tip: Read directions completely before preparing.
Ingredients:
1 cup sea salt
1/2 cup raw or regular
sugar
2 tablespoons dried sage
2 tablespoons mixed
green,white, black and pink peppercorns
2 tablespoons dried thyme
2 tablespoons dried
rosemary
2 tablespoons dried bay
leaves
2 tablespoons dried sage
2 tablespoons dried orange
peel
Directions:
In a bowl mix all the
ingredients and store. I store the mix in a mason jar until ready to use.
To brine a turkey the day
before, bring a quart size pot of water to a boil, add your Dry Mix brine
mixture to the pot and let it boil for 5 minutes. Boil, stirring until all the
salt and sugar dissolves.
Add brine mix to a gallon
of iced cold water in a 18 quart bucket.
Place the turkey in the
bucket. The turkey should be completely
submerged in the brine. If it’s not, just add enough cold water until it is.
Refrigerate
overnight. Refrigeration is absolutely required during brining. The meat and brine
solution must be kept below 40 degrees F. at all times.
The next day rinse the
turkey thoroughly. You can now roast
your turkey as per the turkey instructions.
The above mixture can
brine a whole 24 lb. turkey! Use less, ½ mixture for 12 lb. turkey and etc.
Tip: I use this dry brine mix for chicken and pork chops
too! I brine overnight. Be sure to rinse your meats thoroughly once
you’ve finished brining. Be careful NOT to salt or over salt your meats.
The amount of brine you
use will depend on how much meat you are brining. Use about ¼ cup for a whole
chicken or 4 large pork chops. Same
instructions, smaller containers, less water…
