Frasher's Smokehouse & Lounge Turkey Brine

Yield: enough brine for a 12 to 16 pound turkey

Ingredients

• 3 gallons water
• 1 onion, diced
• 2 ribs celery, diced
• 1 carrot, diced
• 8 cloves garlic
• 12 peppercorns
• 1 bay leaf
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 cup honey (more for deeper flavor)
• 2 cups kosher salt

Instructions

1. Bring all ingredients to a boil and simmer for 10 minutes.
2. Strain. Let cool.
3. Submerge turkey in brine for at least 24 hours, but no more than 48 hours, to prevent shrinkage in meat when smoking.

Attribution

Frasher's Smokehouse & Lounge, Scottsdale, Arizona - Arizona Republic 7/14/2002