Turkey Brine Recipe (Overnight)

Name: Turkey Brine Recipe (Overnight)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 7 liters
Cuisine: Québécoise
Ingredients: 24 cups (6 L) cold water; 1 cup (250 ml) coarse sea salt or kosher salt; ¼ cup (60 ml) brown sugar; 3 bottles (341 ml each) fruity Belgian-style white beer; 4 bay leaves; 2 tbsp (30 ml) whole peppercorns; 1 tbsp (15 ml) juniper berries; 1 tbsp (15 ml) fennel seeds; ½ tbsp (7 ml) coriander seeds; 4 sprigs fresh thyme; 3 garlic cloves, peeled; 2 celery stalks, cut in big chunks; 1 red onion, cut in big chunks; 1 red apple, quartered; 1 big handful fresh parsley

Preparation 15 min
Refrigeration 12 h
Cooking 5 min
Servings 7 liters
Freezing I do not suggest

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Ingrédients

24 cups (6 L) cold water
1 cup (250 ml) coarse sea salt or kosher salt
¼ cup (60 ml) brown sugar
3 bottles (341 ml each) fruity Belgian-style white beer
4 bay leaves
2 tbsp (30 ml) whole peppercorns
1 tbsp (15 ml) juniper berries
1 tbsp (15 ml) fennel seeds
½ tbsp (7 ml) coriander seeds
4 sprigs fresh thyme
3 garlic cloves, peeled
2 celery stalks, cut in big chunks
1 red onion, cut in big chunks
1 red apple, quartered
1 big handful fresh parsley

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Preparation

In a saucepan, bring 4 cups (1 L) of the water to a boil with the salt and brown sugar, stirring to dissolve them. Remove from the heat and let cool completely.
Place the turkey in a brining bag, a very large pot or a clean cooler lined with a large bag. Pour in the rest of the water, the beer and the salt and sugar mixture, then add the rest of the ingredients. Stir.
Make sure the turkey is completely submerged. Add a little water if needed.
Cover and refrigerate for about 12 hours or overnight, without going over 15 hours. In a cooler, surround the bag with bags of ice and replace them as needed so everything stays very cold.
Remove the turkey from the brine 30 minutes before cooking. Drain well, without rinsing, then pat the skin dry with paper towels. Let it come to room temperature. Discard the brine.