We invite you to celebrate Thanksgiving with Timbers Kiawah—from here or afar—with Chef Teddy’s favorite turkey brine recipe. The extra prep promises to create a flavorful, chef-quality main dish for your family and friends.
1 gallon water
2 cups apple cider
1 cup brown sugar
1 cup kosher salt
3 tablespoons peppercorns
5 whole bay leaves
5 garlic cloves, smashed
1 bunch thyme
Peel of three lemons, removed in large strips
1 12-oz. can of beer (lager or pilsner)
1 gallon ice water (mostly ice)
Heat one gallon of water with apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, thyme, beer, and lemon peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
Allow to cool for one hour. Add ice water. Place uncooked turkey in a container (a large cooler like a Yeti that can keep the mixture cool), and then add the chilled brine solution. There might be some leftover brine depending on the size of your container. If not using a cooler, refrigerate for 16 to 24 hours.
When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard the brine. Remove turkey from the clean water, pat dry, and let sit for one hour to dry out and get to room temperature. Cook according to your normal roasting method.