How to Brine a Turkey

Serving a dry turkey to a house full of Thanksgiving guests is the surest way to earn a reputation as a crummy cook. Protect your turkey, and your rep, by brining it the night before.

Things You'll Need

• 1 cup kosher salt
• 1/2 cup firmly packed brown sugar
• 2 tbsp. cracked black peppercorns
• 2 large sprigs fresh rosemary
• 2 qt. water
• 1 fresh or thawed turkey
• large stock pot or bucket
• oven bags or clean garbage bags

Instructions

Basic Turkey Brine

1. In a large saucepan, combine the salt, sugar, cracked peppercorns, rosemary and water.

2. Bring the mixture to a boil, stirring to dissolve the salt and sugar. Reduce heat and simmer 15 minutes.

3. Remove from the heat and add enough ice cubes and cold water to bring the solution to 40 degrees F or colder. You will need at least 1 gallon of brine.

4. Remove the turkey from its packaging. Reach into the cavities and pull out all of the giblets. (You can use them later for stock.) Rinse the bird inside and out with cool running water.

5. Find a stock pot, bucket or roasting pan big enough to hold the bird. Use two oven bags or new, clean kitchen garbage bags (one inside the other) to line the container. Put the turkey inside the bags, then inside the container.

6. Pour the cold brine solution over the turkey, being careful to keep the sides of the bags pulled up so the brine doesn't spill out.

7. Pull the inner bag up around the bird and tie it securely. Tie the outer bag around it.

8. Refrigerate the turkey overnight, at least 12 hours and up to 24 hours for a very big turkey. Rotate the bird several times during the brining.

9. Remove the turkey from the brine, rinse carefully under cool running water and cook as desired.

Tips & Warnings

• You can vary the flavorings used in the brine recipe according to your own tastes. Try adding different fresh herbs like sage, thyme, marjoram or oregano or spices like cumin seed, coriander seed and fennel.