Bourbon and Molasses Turkey Brine
Author: 
 
Ingredients
  • 7½ quarts cold water (4 cups = 1 quart)
  • 2 cups bourbon
  • 2 cups kosher salt
  • 1 cup sugar
  • 1 cup molasses
  • 2 oranges, sliced
  • 2 yellow onions, chopped
  • 1 garlic bulb, cut in half through the cloves
  • ¼ cup black peppercorns
  • 4 bay leaves
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 5 stems fresh rosemary
  • 5 gallon bucket (clean) or a container large enough for brine and turkey
  • 1 (12 to 15 pound) natural turkey - not self-basting or kosher, thawed
Instructions
  1. Use a large pot or stock pot and add 1½ of quarts water, bourbon salt, sugar, molasses, oranges, onions, garlic, peppercorns, and bay leaves. Bring to a boil and simmer for 3 to 5 minutes or until salt and sugar have dissolved. Transfer to clean container and stir in remaining 5 quarts of cold water and the fresh herbs. Cool completely to room temperature.
  2. Remove turkey from fridge. Remove the neck and giblet and reserve for giblet gravy. Submerge turkey in brine. You may have to find a heavy object (I used a grill press) to keep the turkey fully submerged.
  3. Place the container in the fridge to brine turkey overnight (12 to 16 hours) – you’ll probably have to move racks around. One hour before grilling, remove the turkey from the brine and pat dry with paper towels. Discard the brine. You’re now ready to grill your turkey!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/bourbon-and-molasses-turkey-brine/