latimes.com/features/food/la-fo-thanksgiving-hatfield-brine-20121110,0,4299043.story

latimes.com

Quinn Hatfield's turkey brine

November 10, 2012

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We were curious about what kind of brine Quinn Hatfield uses for his smoked turkey. This is what he told us:

Turkey brine

Adapted from Quinn and Karen Hatfield.

9 quarts water

1 1/2 cups light brown sugar

1 1/2 cups kosher salt

12 cloves garlic, lightly crushed

2 tablespoons black peppercorns

1 small bunch rosemary

1 small bunch thyme

Whisk the water, brown sugar, salt, garlic, peppercorns, rosemary and thyme together in a container large enough to hold the brine and turkey. Add the turkey and brine for 36 hours. Remove the turkey and air dry well before smoking (at least 1 hour).