As you may know, I’m a big fan of a brined, fried turkey.  That’s the way we make it at home, and that’s the way Dan and I have made it for the past two years.  Not only is the end result totally moist, delicious, and perfectly seasoned, it’s a lot of fun.  And quick.  Have I mentioned how quick and easy it is?

This year, in keeping with the bourbon theme, I decided to brine the turkey in a bourbon and brown sugar solution.  The end result, even before the maple-bourbon glaze that everyone was dipping their faces in by the end of the night, was an out-of-this-world turkey.  Perfectly salted with hints of sweetness and a spicy bourbon flavor.

Bourbon Brine

Water

4 cups bourbon

2 bay leaves

3/4 cup kosher salt

1 cup brown sugar

1 tbsp pepper

Pinch of red pepper flakes

5 cloves garlic

Fill your pot halfway full of water.  Add all ingredients but the bourbon.  Bring to a boil, then let cool completely.  Add the bourbon, then add the turkey.  The brine should cover the turkey completely, add water as necessary.  Cover and let sit for two days.