Brining is an important step in turkey preparation. The spices and salt in Wicker’s add flavor and the vinegar will help soften the meat. This will ultimately help keep your turkey from drying out while adding a nice flavor to the finished product.

You will need:

1/2 Gallon of Wicker’s Original

1 cup of Brown Sugar

3 cloves of garlic

A turkey brining bag or very large ziplock bag (large enough for your turkey)

A stock pot

1) 3-4 days before you plan on cooking your turkey, begin to thaw it in the refrigerator

2) 2 days before you plan to cook your turkey (Tuesday before Thanksgiving) make your turkey brine.

a) Mix Wicker’s, garlic, sugar, and 1.5 gallons of water in a large stock pot.

b) Bring mixture to a boil.

c) Reduce heat and let simmer for 20 minutes

d)Allow to cool and store in the refrigerator. This is your finished brine.

3) 24 hours before cooking time (Wednesday before Thanksgiving), place your turkey in your brining bag and fill with your brine mixture. If the turkey is not completely covered, add cool water to cover the turkey.

4) Refrigerate overnight

5) Remove Turkey from the brine and roast or smoke.