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Plumber Pat’s Turkey Brine Recipe

Written by Gary Kunkel | November 23, 2020

Pat is not only an excellent plumber, but he’s also a fantastic cook! He’s sharing his favorite brine recipe for wild or farm-raised turkeys. “The brine helps the turkey thaw faster, cook faster, and makes it more tender and juicy,” says Pat.

Pat’s Turkey Brine Recipe
Whole turkey (18-24 pounds)
5-gallon bucket or large pot
3 gallons of water
1 pound of salt
2 cups brown sugar
1 cup raspberry vinegar

Make the Brine: Fill a container with warm water, salt, raspberry vinegar, and brown sugar. Mix until it dissolves. Let the liquid cool.
Prepare the Turkey: Unwrap thawed or frozen turkey, remove the giblets, and put the turkey into the pot. Pour brine over the turkey and put it into the refrigerator. Let sit for 2-3 days.
Cook Turkey:
1. Remove turkey from the brine and discard the brine.
2. Rinse the turkey in cold water to remove excess salt from the outside.
3. Put the turkey in a container of cold water and let sit for 15 minutes.
4. Pat dry and cook per turkey package cooking instructions.
Pat’s Tips:

  • After you prepare the water and salt, the brine is ready if an egg floats in it.
  • I like adding brown sugar and vinegar, but you can put any seasonings in you want.
  • Never pour turkey fat down the drain! Congealed fats can harden into a consistency like wax or clay.
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