Your welcome. Enjoy!!

Thank you!!! ❤️

14-18 pound turkey
6 quarts of tap water
1 pound of kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 Tablespoon of dried red pepper flakes
1 Tablespoon dried sage
2 tsp fresh or dried thyme
2 teaspoon of minced garlic
5 lbs ice
In a medium pit, bring 3 qts of water to a boil over medium heat. Put the kosher salt in a large bowl and slowly and carefully pour the boiling water over the salt. Stir to blend. Then add the molasses, honey, soy sauce, red pepper lakes, sage, thyme, and garlic . Add the rest of water to cool the mixture. In a large metal bucket, soup pot, or cooler pour the ice. Then pour brine over ice. Mix well. Add the turkey. Let marinate at least 12 hours or overnight. Right before cooking — remove meat from brine. Discard Brine. Dry off meat. Add about 1 cup of butter under skin of turkey for extra flavor. (I don’t do this for a pork loin). Good Luck. We love it. As long as you don’t over cook the loin, ours have been really moist and tender. Good Luck. Let me know how it goes. I usually cut this recipe in half for a pork loin.
Credit : Food Network, Alex Guarnaschelli

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Yes, I’d love your recipe, Kathy. ❤️

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