the ten percent solution: brown sugar brine



The Anal Proportion (scale up/down as needed)

  • 1000g water
  • 75g table salt
  • 25g brown sugar

For this bird (12 pound turkey), I mixed 7,500g water with 562g salt and 188g sugar in a garbage bag-lined stock pot (unscented!), dropped the turkey in, closed up the bag and covered the works with a layer of frozen gel packs.  It will brine for 8 hours, get a thorough rinse and pat dry, then come up to room temp.  I’ll rub it down with butter and stuff it with aromatics (onion and sage) before sticking it into The Arsonist at 400 degrees for 60 minutes (breast side down), then 325 degrees for 60 minutes (breast side up).

I don’t have a V-rack.  I have a foil-lined 13″ X 9″ pan with two cooling racks on top.  It does the job.

If you don’t like anal, use:

The Missionary Position (again, scale to suit)

  • 1 gallon water
  • 1c table salt
  • 1/2c brown sugar

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