- Nathan Myhrvold born (1959)
Sweet Tea Turkey Brine
- 2 gallons hot tea, black or green
- 1 Pound Kosher salt
- 1 1/2 Pound sugar
- 7 Pounds ice
- One 15-pound turkey, giblets removed
- 10 bay leaves
- 1/2 Cup whole peppercorns
We’ve heard that brines are important, and this chef’s recipe shakes things up a bit by adding sweet tea to the brine. His tip is to place the turkey and brine in two doubled garbage bags, which allows you to easily brine it overnight in a roasting pan.
In a hot pot, dissolve the sugar and salt into the tea and then add the 10 bay leaves and 1/2 cup of peppercorns. Cool the brine, then place it in a large cooler with the turkey breast side up. Dump the ice and cover with the cooler lid. Brine overnight, or up to 12 hours. Dry thoroughly before cooking.