This turkey brine is simple and effective. The light flavor of the tarragon adds just the right enhancement to turkey and the brine make a moister, more tender bird.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Makes 1 gallon of brine
- 1 gallon water
- 1 cup salt (1 1/2 cups Kosher or coarse salt)
- 1/2 cup sugar
- 6 fresh tarragon leaves or 1/4 cup dried tarragon
- 1 teaspoon black pepper
The water you use should not be chlorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine. Let sit in refrigerator for 1 hour per pound. Remove Turkey from Brine, rinse thoroughly and pat dry. Coat with olive oil. Place in Smoker.