Our Randy Feltis shares his favourite recipe for brining a turkey!
Chef Randy’s brine
Ingredients:
- 2 cups salt
- 2 gallons water
- 6 cloves garlic
- 20 peppercorns
- 4 bay leaves
- 2 lemons, sliced
Method:
Submerge turkey for a minimum of 1 hour per pound. Keep refrigerated maybe in a stock pot or large container.
Courtesy Randy Feltis