Turkey Brine Recipe:
2 gallons of tap water
1 cup Brown Sugar
1 cup Molasses
1 cup Honey
1 ½ cup Salt
¼ cup The BBQ Rub
3-4 Bay Leaves
Fresh Thyme Bundle
1 TBS Whole Peppercorns
In a large stock pot bring 1 gallon of water to a boil and add the brown sugar, molasses, honey, bbq rub, and bay leaves. Once the ingredients have dissolved turn off the heat and allow the mixture to cool. I make this the night before and refrigerate until time to brine.
The best way I’ve found to brine is using a XL Ziplock bag inside a cooler. This way everything is contained and if there is any leakage it will be contained in the cooler.
Place the turkey inside the storage bag and pour in the brine. This is when I toss in the thyme bundle and peppercorns (and you can use any herbs or aromatics you like here).
Top the turkey off with an additional gallon of water and the entire bird should be covered. Close the bag and lay a bag of ice on top (this will help keep the turkey submerged). Let the turkey soak for 24 hours replacing the ice as needed.
The next day remove the turkey from the brine and rinse under cool water. Allow it to drain and pat off any excess water with paper towels.