Lapsang Souchong Turkey Brine Recipe
1 gallon of water
1 cup of Kosher Salt
½ cup honey or molasses
2 heads garlic broken into individual cloves, unpeeled
1 tbs of dried thyme
1 tbs of dried rosemary
1tbs of dried sage
1 bay leaf
5 gallon bucket, clean. If you don’t have a bucket you can use a small cooler or stock pot.
In a large stock pot, combine the water, kosher salt, honey or molasses, garlic, thyme, rosemary, sage, and bay leaf. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat. Add tea and steep for 4 minutes. Add enough ice to make 2 gallons of brine.
Pour the 2 gallons of brine into a clean 5 gallon bucket. Slowly lower thawed turkey into bucket, breast side down. Make sure cavity of the bird fills and is completely covered with liquid. Add ice water if needed to completely submerge the turkey.
Keep cool in refridgerator or on ice fro 12-24 hours—at least 1 hour per pound. A cold garage works if it’s not heated or the back porch if temps are lower than 40ºF.
After brining, remove turkey, rinse off tea leaves and other spices, and pat turkey dry prior to roasting.