Ingredients:
1. Fresh or thawed turkey (12-14 lbs)
2. Kosher salt (1/2 cup)
3. Brown sugar (1/4 cup)
4. Water (1 gallon)
Instructions:
1. Prepare the Turkey:
- Rinse the turkey inside and out under cold water.
- Remove any giblets or neck from the turkey cavity.
- Pat the turkey dry with paper towels.
2. Make the Brine:
- In a large stockpot or food-grade container, combine the kosher salt, brown sugar, and water.
- Stir until the salt and sugar are completely dissolved.
- Bring the brine to a boil over medium heat.
- Remove the brine from the heat and let it cool to room temperature.
3. Brine the Turkey:
- Place the turkey breast-side down in the stockpot or container.
- Pour the cooled brine over the turkey, making sure that it is fully submerged.
- Cover the container and refrigerate for 12-24 hours.
4. Remove the Turkey from Brine:
- After the desired brining time, remove the turkey from the brine.
- Rinse the turkey inside and out with cold water to remove any excess salt.
- Pat the turkey dry with paper towels.
5. Cook the Turkey:
- You can now cook the turkey using your preferred method (roasting, baking, etc.) according to the recipe you are following.
Tips:
- Use a larger container for brining to ensure that the turkey is fully submerged.
- If you don't have a large enough container, you can also brine the turkey in a large plastic bag or even in a clean bathtub.
- Adjust the brining time based on the size of your turkey. Smaller turkeys may require less time (around 12 hours), while larger turkeys may need up to 24 hours.
- You can also add additional spices or herbs to the brine for extra flavor, such as bay leaves, thyme, or garlic cloves.
- Brining can also help reduce the cooking time of the turkey, as the salt helps to tenderize the meat.
Remember to follow any additional instructions or recommendations in the recipe you are using for cooking the turkey after brining.