Beer Brined Turkey

• 1 Gallon water
• 1 cup Kosher Salt
• 1 cup Brown Sugar
• 6 Whole garlic cloves
• 3 bay leaves
• 1/2 tsp peppercorns
• 2 tsp lemon juice

Instructions

This recipe will brine a 12-14lb bird. (Before starting, make sure you have a big enough container to hold the bird and the brine in the refrigerator.) Bring the water to a boil. Add the salt and the sugar and stir until it is dissolved. Add the peppercorns, bay leaves, and lemon juice. Let cool to room temperature. Place Turkey in container. Add garlic to brine and pour over turkey. (If you want a stronger garlic flavor, add the garlic while the brine is still hot.) Brine for 12 hours, turning once. Take Turkey out of brine and pat dry. Do not use brine again. Prepare as you would using your normal turkey recipe.

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