You know when your guest are fighting for the last piece of turkey that you've made a memorable holiday turkey. The aroma is enticing and will have your guest believing that are in Hawaii waiting for a traditional Hawaiian Luau to begin.
1/2 gallon of cold water
1 cup sea salt
1 (42 oz.) Dole Pineapple Juice
6 cloves garlic, minced or 1 1/2 tablespoons dried
2 cup light soy sauce
1 cup rice vinegar
4 coves fresh ginger, minced or 1 1/2 tablespoons dried
1 cup brown (raw) cane sugar
In a large pot combine pineapple juice, soy sauce, sea salt, garlic, ginger, and sugar over a medium heat.
Simmer for about 15 - 20 minutes.
Remove from heat and allow brine to cool.
Add cold water.
Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.