Chef Junji's Brine Recipe
Chef Junji's Brine Recipe
6 qts water
¼ cup sugar
¼ cup sea or kosher salt
1 oz thyme
1 oz rosemary
1 tsp whole black peppercorn
6 bayleaves
10 cloves garlic
1 onion
Bring to boil
Chef Junji's helpful tips:
- Use fresh ground pepper and dry seasonings, if dry herbs are older than six months, buy new.
- Truss the bird to not over cook exposed legs and keep cooking even
- Use aromatic herbs and vegetables as a base the bird sits on while roasting
- Don't use a turkey at all. Try using small Cornish game hens and serve one per person.
- Brine the bird overnight for maximum moisture in the meat.
