
Ingredients
- 5 quarts water
- one cup coarse Celtic or Kosher sea salt (or 1/2-cup table salt)
- 3/4-cup honey
- one bunch fresh thyme
- four large cloves garlic (crushed and peeled)
- 1-tbsp coarse ground pepper
- one 8-to-12-lb free-range (or organic) turkey
- one lemon (cut in half)
- one tbsp olive oil (extra virgin)
- one cup chicken broth (low sodium)
Directions
In a large pot, combine the water, salt, and honey. Bring just to a boil, stirring to dissolve the salt and honey. Remove from the heat and stir in the thyme, the garlic, and pepper. Cool completely, then refrigerate until chilled.
Put the turkey into a 10-to-12-quart stock pot...
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