Brine that Turkey . . . go ahead you can do it!!!!!

Okay, don't turn away it's okay ~~ lots of directions, but SO worth it!!!!!

Brine Method

Brining is a pretreatment in which the whole turkey is placed in a salt and water solution known as brine. This pretreatment produces a wonderfully moist and well-seasoned bird. Brining should be done in the refrigerator or in a cooler with 5 to 6 ice packs to keep the turkey and brine at 40 degrees or below during the entire brining process. Brining is more manageable with a rather small turkey from 12 to 14 pounds.

Table salt or kosher salt can be used to make the brine. Crystal kosher salt is recommended since table salt contains additives such as anti-caking ingredients, iodine and other additives. Table salt is also very finely ground and more is required to produce good results.

1. Start the brining method the day before you plan to cook the turkey. Start with a fresh or completely thawed turkey. Wash the bird inside and out and remove the giblet bag and neck.

2. In a large stockpot, plastic tub or cooler dissolve 4 cups kosher salt or 2 cups table salt in 2 gallons cold water. Add 1 cup sugar. Stir until the salt and sugar are completely dissolved. Water will look clear, not cloudy.

3. Herbs and spices may be added to brine to enhance the flavor. Add several crushed bay leaves, several sprigs of dried thyme and rosemary or other dried herbs, if desired.

4. Place the turkey in the brine solution, breast down. Cover and chill for 6 to 8 hours. Or use the overnight method by reducing the salt and sugar amounts by 1/2 so the turkey does not retain too much salt. (This is the method I used.)

5. Remove the turkey from brine, rinse inside and out under cold running water. Pat dry with paper towels. Place on a shallow pan and refrigerate overnight. This allows the skin to dry out so it becomes crisp during roasting. This step may be omitted if desired. (I didn’t do this because I brined overnight and the turkey was still good and crispy.)

6. Preheat oven to 350 degrees. Place turkey on shallow roasting pan. Tie legs together and tuck wings underneath the bird. Coat the skin with butter or olive oil. I put an apple and rosemary and herbs in the cavity of the turkey. You can also put a lemon (cut in half) and an onion if you prefer. Cover the breast loosely with aluminum foil. Add 1 cup water to bottom of pan.

7. Cooking time will vary depending on the size of the turkey. Check the wrapper and cook according to weight. Cooking time will vary. Roast turkey until temperature in the thickest innermost part of the thigh reaches 165 °F or higher as measured with a food thermometer. Check the temperature in the thickest part of the breast and the wing. The internal temperature in all parts should read 165 °F or higher. The thigh juices will run clear when pricked with a long tined fork or leg wiggles freely in the joint. A 12-pound turkey will take about 3 hours and 15 minutes to roast. Add 15 minutes for each additional pound.

8. During the last 1 to 1 1/2 hours of cooking time remove the aluminum foil from the breast and baste with pan juices or butter to encourage browning. Add more water to the pan if necessary. Remove items from cavity before cutting. And ENJOY!!!!!