So you’re tired of your Thanksgiving turkey being dry and flavorless? Or is this the first bird you’ve done on your own? Unless you’re going balls out on a  a pre-whiskey-brined Wild Turkey Wild Turkey from us, you will have to brine the bird on your own. Fortunately this could not be easier. Here’s your extensive shopping list to get you started:

1 – 5 gallon paint bucket* - $5
1 – 1lb. Box of Kosher Salt - $2
1 – Box of Dark Brown Sugar - $2 

Regardless of whether you purchased a wild turkey, a heritage breed turkey, or a regular-ol’ bird, your brine is the same. Same goes for sizing. Unless you purchased a MothraTurkey (yes, they do have these in Japan… and near Gowanus), your proportions will stay the same.

For a 12 – 18 lb. Bird, your brine is as follows:
2 Gallons Water
3 Cups Salt
1 ½ C Brown Sugar
1 Onion – Peeled & Halved

This is the simple brine. Feel free to add simple dried spices you have kicking around your cabinet. Black Peppercorns and Bay Leaves are a must, I tend to like coriander, and a single star anise as well. Make sure that your salt and sugar are completely dissolved before adding your bird. Heating your brine helps the ingredients dissolve, yet is unnecessary and wastes cooking gas. Just stir harder…
Refrigerate your brine before adding your turkey, then when nice and cold, add your turkey to the brine.
A 10-15 lb. Turkey should brine 24 – 36 hours.
A turkey over 15 lbs. Should brine 36 – 48 hours.
Last but certainly not least, take your bird out of the brine the night before you’re going to cook it. Discard the brine and pat the turkey dry. Leave it on a plate, uncovered in your refrigerator so the skin has a chance to dry out. This will ensure a nice crispy skin, with tender, juicy dark AND white meat (!!!).

*Don’t have the room for a bucket in your fridge? Buy a disposable brine bag from us!