Brining brings out the best in a turkey. A brined turkey will be moister tasting and cook better. Read all about brining for ideas on other foods to brine. Adapted from Rick Rodgers "Thanksgiving 101"
- Turkey, 15 to 20 Pounds
- 2 gallons cold water
- 2 cups of kosher salt (or 1 1/2 cups table salt)
- 2 Tablespoons of dried Rosemary or 2 to 3 fresh sprigs
- 2 Tablespoons dried Thyme
- 2 Tablespoons of dried sage
- 1 tablespoon celery seed
- 1 Tablespoon Black Peppercorns
- Large (over 6 gallon) Stock pot or other holder (5 Gallon plastic bucket with lid)
Make sure the turkey is thawed before brining. The night before
roasting, rinse the turkey inside and out with cold water. (Reserve the
Turkey neck and giblets for stock and gravy; keep refrigerated).
In a large stock pot or 5 gallon bucket, mix 2 gallons cold water
with the salt, rosemary, thyme, sage, celery seed and peppercorns. Stir
well until all the salt is dissolved. Put the turkey in the pot. Cover
and place in a cold spot (lower than 40 degrees) or refrigerate and let
stand over night or 8 hours (Unheated garage may work).
Remove the turkey from the brine, rinse well, and cook like you usually do.