Prep time: 30 mins,
overnight to brine
Cook time: 2-4 hours
Serves: a crowd
INGREDIENTS:
14-20 lb turkey
2 cups chicken stock
1 ½ cups kosher salt
½ cup brown sugar
DIRECTIONS:
Heat chicken stock, salt and brown sugar in a large saucepan
until ingredients are thoroughly dissolved.
Let cool. Add brine to a gallon of cold water; Add turkey to brine
mixture. Peel away the skin from the
breast and leg meat. Let brine in
refrigerator for 24 hours. Cook at 325
for 2-4 hours, depending on size of turkey.
