Create a flavorful Turkey brine inspired by Bourbon Country – check out this delicious recipe from Bourbon Barrel Foods.
Traditional "Wet" Brine See below for important note regarding amount of brine needed
Ingredients:
- 6 quarts water (24 cups)
- 3 1/2 cups Bourbon Smoked Sea Salt (order our 30 oz. bag)
- 3 cups Bourbon Smoked Sugar
- 1 T Bourbon Smoked Paprika
- 2 tablespoons Bourbon Smoked Pepper
- 7-8 cloves garlic
- 5 bay leaves, crumbled coarsely
- Bluegrass Soy Sauce
Method:
- Wash and dry a cooler which is large enough to hold the turkey you will be placing in the brine. (Or use a food grade plastic bag made for the purpose, available at your supermarket; this method will require only half the amount of brine.)Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum).
- Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool.
- Pour into cooler (or bag, if using).
- Add 2-3 quarts of ice; enough to bring the temperature of the brine to about 35°F degrees. (Or, if using a plastic bag, add 1 1/2 quarts cold water and refrigerate the brine until it reaches this temperature.)
- Remove giblets, neck, etc. from inside turkey and refrigerate to use later on for making gravy, stuffing, or broth.
- Wash turkey well, inside and out.
- Rub inside of turkey liberally with Bourbon Smoked Sea Salt. Prepare sufficient brine to submerge turkey entirely. Recipe may be doubled, if required (or halved, if using a plastic bag for the brining).
- When the brine is cold, add the turkey to the cooler or plastic bag. Keep the turkey cold (35°F or below). This can be accomplished by adding ice, or placing the cooler or plastic bag in a cold place.
- Check temperature to be sure it does not go above 40°F. (Note: A frozen turkey can be brined until it has thawed).
When ready to roast the turkey, remove from brine and rinse thoroughly in cold water.
Pat dry with a clean towel.
Rub turkey skin with 2 tablespoons melted butter combined with 1 tablespoon olive oil and 2 teaspoons Bluegrass Soy Sauce.
Sprinkle turkey with Smoked Sea Salt, Smoked Pepper, and Smoked Paprika.
