Stay away from Kosher or Self-Basting birds, as brining these may make your turkey too salty.
Shore Lodge Bourbon-Mustard Turkey Brine
1 gallon water
4 cups bourbon
4 cups salt
2 cups honey
1 cup Dijon mustard
1/4 cup dry mustard
2 TBSP paprika
6 cloves garlic
2 TBSP black peppercorns
2 bay leaves
1 cup cider vinegar
(1) Combine all the ingredients in a stock pot and bring the mixture to a boil.
(2) Chill the brine and then strain it.
3) Pour the brine into a sealable container, place the turkey in the brine, put it all in the refrigerator, and let the bird marinate for 12 to 24 hours before cooking.
We know why to brine a turkey, for a flavorful, moist, and juicy meal. But, why is this method so popular and why does it work so well? Brine is a salt marinade that breaks down proteins, causing the meat tissues to absorb water and flavoring. This method ensures a juicy and flavorful outcome, even after any moisture is lost while roasting.