DESCRIPTION
You get all the juicy tender turkey meat that you expect from brining, but this uses a much easier method that takes up less space too. The key is to use turkey pieces instead of a whole turkey. It’s game-changing!
Ingredients
Units
Scale
- 2 large onions, peeled, roughly chopped
- 2 large heads garlic, cloves smashed, peeled
- 1 cup tightly packed parsley leaves and stems (about 1 oz.)
- 1/2 cup tightly packed sage leaves (about 1.5 oz.)
- 1/2 cup fresh rosemary leaves (about 1 oz.)
- 1/4 cup dried thyme
- 6 dried bay leaves
- 1 cup kosher salt
- 1 gallon water
- 10–12 lbs. of turkey pieces
Instructions
- In the bowl of a food processor or blender pitcher add onion, garlic, parsley, sage, rosemary, thyme, bay leaves, salt, and 2 cups of the water.
- Cover and blend on high until smooth. Transfer mixture to a large roasting pan, add remaining water.
- Add your turkey pieces and put container in the fridge for 4 hours to brine.
- Use your favorite recipe to cook the turkey pieces.