Turkey brine and adaptogenic rub
The turkey is the main event at Thanksgiving so give it a little extra attention this year with an adaptation of one of our favorite brine recipes followed by an incredible adaptogenic rub. We hope you enjoy!
Turkey Brine Recipe
- 2 cups (10 ounces) kosher salt
- 2 gallons water
- 1/2 cup honey
- 1/4 cup black peppercorns
- 2-4 bay leaves
- 5 lemons, halved
- 1 bunch (4 ounces) flat-leaf parsley
- 1 bunch (1 ounce) thyme
- 1 head garlic, halved through the equator
- Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.
- Pour the brine into a container large enough to hold the turkey pieces, add the turkey, and refrigerate for 12 hours. The turkey may be too salty if you brine the turkey for more than 12 hours.
- Remove the turkey from the brine, rinse with cold water, pat dry with paper towels and let it rest at room temperature for over an hour. Roast or fry the turkey.
Adapted from Thomas Keller's My Favorite Roast Turkey
- ¼ cup extra virgin olive oil
- 2 tablespoons HANAH
- 1 tablespoon herbs de provence
- Pinch salt
- Rub all over bird, faux bird or even veggies and roast to perfection.
Created by Dustin Varga
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