Ingredients
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2 cups kosher salt
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3 tablespoons poultry seasoning
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3 tablespoons onion powder
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1 tablespoon ground black pepper
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4 quarts vegetable broth
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2 quarts water
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3 cups cranberry juice
Directions
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Combine salt, poultry seasoning, onion powder, and black pepper in a large stockpot; pour in vegetable stock, water, and cranberry juice and bring to a boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat; cool to room temperature.
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Submerge a turkey into cooled brine; refrigerate 12 to 16 hours. Drain turkey; pat dry before roasting according to your recipe's instructions.
