Molasses Brine for Turkey

I almost always brine my Turkey, and then roast it in the Weber over coals and fruit wood soaked in old left over wine. Do not stuff a brined Turkey if you are roasting in oven – the stuffing will be way too salty.

I cup molasses
1½ cups kosher salt
1 cup sugar
Enough water to submerge Turkey
2 whole bulbs garlic, cut in half crossways, ok to leave papery skin on
2 tbs red pepper flakes
1 bunch of fresh thyme
Whole peppercorns, several
Whole allspice berries

Use a large bowl or ice chest lined with a plastic trash bag, rinsed in water. Put all ingredients & thawed turkey into the bag. Get all air out of bag and then tie top of bag. Brine for no more than 4-6 hours. If left overnight it will be too salty. Make sure to rinse with water and pat dry before roasting. Turkey will have an amazing color and crispy skin.

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