Lets first start with Why? Why brine a Turkey?
The saltwater changes the muscle tissue of the turkey so that it can absorb more water and thus more flavor. The bigger the turkey, the more reason you have to brine it.
Coryanne's French Brine:
- 1 gallon of water, divided
- 2 cups of kosher salt
- 1 cup of white granulated sugar
- 10 fresh tarragon leaves
- 1 1/2 tbsp. of tri-color peppercorns
- 2 whole bay leaves
- 1 tsp. of orange zest (more if you want a strong flavor)
- In a medium sauce pan, add 3 cups of water, the salt, and the sugar. Heat until the salt and sugar is dissolved.
- Remove from the heat and allow to cool for 5 minutes before adding the other ingredients.
- Allow the pot to steep until it completely cools and then add to the remaining water to create the brine.
- Once cool, add your turkey and the brine to a brining bag and soak for 12-24 hours in your fridge.