Turkey 101 with Chef Tom Douglas
Rub with Love Turkey Rub for Brine
The purpose of brining a turkey is to help retain moisture when cooked. The sugar in the brine also contributes to a golden brown skin, and the salt seasons the bird inside and out. However, the flavor of the spices in the rub is more subtle when used in a brine than when patted on the exterior of the bird.
1 jar “Rub with Love” Turkey Rub
1 cup brown sugar
1/2 cup kosher salt
1 fresh or fully thawed turkey* up to 16 pounds.
To make the brine, add the rub, sugar, salt and one gallon of cold water in a large container - whisk to dissolve. Place your turkey in a large, deep, non-reactive container or in a turkey - sized plastic brining bag set in a container. Add the brine and refrigerate overnight. When you are ready to roast the turkey, remove from brine and discard the brine. Pat turkey dry and cook as desired.
*Use a turkey with no added ingredients. Do not use a pre-basted or Kosher turkey for brining because these already contain added salt.
**Depending on the shape of your container, or if you are sing a larger turkey, you may have to add more water to be sure the turkey is fully submerged, or double the recipe.