Description

Watch Chef Johnny Vee show you how to brine a turkey. He shows you both the dry and wet techniques. This will make your next Thanksgiving Day turkey perfect!

Ingredients

• 1/3  Cup(s) Kosher salt
1
• 1 ½ one_half Tea Spoon(s) Dried rosemary
2
• 1 ½ one_half Tea Spoon(s) Dried sage
3
• 1 ½ one_half Tea Spoon(s) Dried thyme
4
• 1 ½ one_half Tea Spoon(s) Dried marjoram
5
• 1 ½ one_half Tea Spoon(s) Dried celery seeds
6
• 2  Each Bay leaves, crumbled
7
• 2  Table Spoon(s) Sugar
8
• 1  Tea Spoon(s) Red chile flakes
9
• 1  Table Spoon(s) Lemon or orange zest, finely diced
10
• 1  Table Spoon(s) Juniper berries
11
• 1  Tea Spoon(s) Black pepper
12
• 8  Table Spoon(s) Butter, softened
13

Directions

1. For a dry brine:
2. Mix all ingredients in a bowl.
3. Brush your turkey with the brine.
4. Let the turkey sit in the refrigerator for 24 hours.
5. Then pat the turkey dry and coat with goose fat prior to cooking.
6. Take your soften butter and rub it between the skin and the meat of the turkey. This will help keep it moist.
**See accompanying recipes for directions and ingredients for the wet brine.