• Tommy Centola

Turkey Brine

The big turkey day is a week away. This week I will share with you how I cook my turkey. It starts off with a brine.


12 cups of cold water

1 cup kosher salt

2 cups sugar

1 cup apple cider vinegar

2 tablespoons sage

2 tablespoons thyme

2 tablespoons rosemary

1 tablespoon black pepper

4 cups ice

In a large saucepan, bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off heat. Stir in remaining 8 cups of cold water, apple cider vinegar, sage, thyme, rosemary, pepper and ice. The brine is ready to use.

Remove giblets and neck from turkey cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat turkey dry. Completely submerge the turkey in brine in a large bucket and cover with a lid. Allow turkey to marinate for 12 hours for a small turkey (8-10 pounds) and up to a full day for a bigger bird. Rinse turkey and pat dry before preparing for roasting.


Enjoy!!!


#CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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