Combine vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove brine from heat, cool to room temp and refrigerate.
The night before eating combine brine, water and ice in a 5 gallon bucket, submerge turkey breast side down and fully immersed, cover and set in a cool area for 8 to 16 hours.
Preheat roaster or oven to 500 degrees. Remove bird from brine and rise inside and out with cold water. Discard the brine. Pat bird dry with paper towel.
|Serving Size: 1 Serving (22792g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 146083.5mg||5037 %|
|Potassium 220.3mg||6 %|
|Total Carbohydrate 371.3g||109 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 368.9g|
|Protein 1g||1 %|
Powered by: USDA Nutrition Database
Calories per serving: 1448
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