Brining a turkey is a miraculous way to impart flavor into the meat and ensure it is juicy even after roasting. This method also means you will have most of your prep done many hours in advance of Thanksgiving day. Once you have tried this with your holiday bird, consider brining any large cuts of meat such as bone-in pork roast, beef, chicken, duck or goose.

Servings: 8 to 14 people depending on turkey size
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Salt
Water
Fresh rosemary sprigs
Fresh thyme sprigs
Fresh marjoram sprigs
Fresh bay leaves
Fresh oregano sprigs
1 turkey (order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)

Directions

1. Whisk a ½ cup salt to each gallon of water in a large stockpot. Use a minimum of 2 gallons but you may need more if you have a larger bird.

2. Heat the water over low heat until the salt is dissolved. Add the rosemary, thyme, marjoram, bay leaves, oregano.

3. Remove from heat and let the water completely cool. You can even make the brine night before you brine your bird so the water has time to completely cool.

4. Remove the gizzards from inside the turkey cavity.

5. Place the turkey in a a brining bag and then large roasting pan or deep stockpot that will fit in your fridge and hold all of the brine.

6. Pour the brine mixture over the bird inside the brining bag making sure it is fully submerged.

7. Refrigerate for 12-48 hours or more, but not more than 72 hours.

8. When ready to roast, remove from the fridge. Pat dry to soak up any water and brine on the bird so its as dry as possible. Prepare the turkey for roasting.