Try this flavourful brine for your turkey for the holidays. The turkey will stay moist and the skin will be crispy.
Turkey, any size
1 cup brown sugar
1 ½ cup salt
3 tsp Rick’s Rub Tuscan seasoning
- Using a big pot or small cooler, add the brown sugar, salt, and enough cold water to cover the turkey. Stir until salt and sugar are dissolved
- Use a plate with a weight to keep the turkey submerged. Refrigerate 2 to 4 hours
- Take turkey out of brine and rinse with cool water. Pat dry. Pull back the skin and sprinkle 1 ½ tsp Rick’s Rub Tuscan seasoning on the meat. Place the skin back and rub 1 ½ tsp (or more if desired) of Rick’s Rub Tuscan seasoning over the whole turkey
- Roast in a shallow roasting pan, covered, until internal temperature reaches 165F
Serve with Rick’s Rub Tuscan slow cooker stuffing.