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Bianchini's Market Turkey Brine
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Ingredients:
| 1 Mary’s Free-Range or Diestel Turkey |
| 5 gallon plastic bucket or stockpot, large enough to hold your turkey and the liquid |
| 2 gallons cold water |
| 2 cups kosher salt |
| 1 cup sugar |
| 1 bunch fresh thyme |
| 2 tablespoons black peppercorns |
| 1 teaspoon crushed allspice berries |
| 1 teaspoon Juniper berries, crushed |
Directions:
- To brine your turkey begin the process the night before Thanksgiving.
- Remove the neck and giblets from your fresh bird and rinse and clean the turkey.
- Combine cold water, kosher salt, sugar, fresh thyme, black peppercorns, crushed allspice berries, and crushed juniper berries. Stir the ingredients until salt and sugar are dissolved. Place the turkey in the brining liquid and refrigerate for 12 to 24 hours.
- When ready to roast remove from the brine, rinse thoroughly, and pat dry. Turkey is now ready for roasting. Enjoy!
| Course: | Dinner |
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