Recipes · Sauces · Condiment
Chef Marc Collins’s Turkey Brine
- Meal
- Condiments
- Issue
- November 2016
From the featureHow to Grill a Turkey
Ingredients
Yields 1 gallon
- 1/2 gal. water
- 1 cup sea salt, or try smoked salt for a smokier flavor
- 1/8 cup rubbed sage
- 6 bay leaves
- 1 Tbs. black peppercorns
- 6 kaffir lime leaves (optional)
- 4 or 5 peeled garlic cloves
- 1/2 gal. ice-water bath (fill a large pitcher to the 1/2-gallon mark with ice cubes, then add cold water to the 1/2-gallon line)
Method
In a saucepan, bring the water and seasonings to a boil. Boil for two minutes, then strain. Pour the hot liquid into the ice-water bath. Once the ice melts, the brine should be cold. Pour it into a pot large enough to submerge a turkey. If it’s still a little warm, refrigerate the brine in the container until cold. It’s essential that the brine is cold before adding the turkey.
Recipe by Marc Collins. From “How to Grill a Turkey.”
