Before you start to brine your turkey make sure you have a vessel to brine your bird in.
A brining bag is nice but you can use a cooler too just make sure you have plenty of ice on hand so we aren't serving salmonella for Thanksgiving.
This simple turkey brine makes for a flavorful bird and it won't be dry I promise.
This brine is for 12-24hours before cook time
First step is to gather your ingredients. I have and herb garden so I add whatever is still alive at this point in the year.
Sage, Rosemary and Thyme
(If you are at the grocery store buy the poultry mix that is in the fresh herb section)
2 cups Kosher Salt
1 cup brown sugar
(1 cup Kosher salt to 4 quarts water if you want more brine for a bigger bird)
a handful of Peppercorns
6 cloves of garlic
2 bay leaves
1.Bring your water to a boil on the stove.
2.Remove the rind from fruit in slices like giant zesty pieces
4.Take all ingredients and put them in the boiling water
5.Boil for 20 min
Shut off the burner and let liquid become room temperature.
When mixture is room temperature take bird and submerge.
Make sure if the bird is in a cooler it is topped with ice and if it is in a brining bag put it in the refrigerator
Do this 12-24 hours before cook time
Adjust your cook-time because a brined bird cooks faster