ULTIMATE TURKEY BRINE
Steps:
- Combine all ingredients in a non-reactive * pot. Bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely. Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine. Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with liquid). Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. If making a small turkey (12 pounds or less), you can probably brine it in a two-gallon Ziploc bag. Don't stuff the bird, make stuffing separately. Instead, put an onion or two and some fresh rosemary in the cavity. Put butter underneath the breast of the skin and put it all over the skin. * Be sure the container used for brining turkey is non-reactive; use enamel, glass or crockery or stainless steel--never cast iron or aluminum.
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