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(This is enough for a 20-lb fresh turkey.
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You can decrease the quantity for a smaller bird.)
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Combine all ingredients in a large pot and bring to a boil.
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Turn off heat immediately, cover, and allow mixture to come to room temperature.
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Cool mixture in the fridge until youre ready.
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To brine the turkey, remove turkey from wrapper, remove gross bags, and rinse thoroughly under cool water.
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Place the turkey into a plastic brining bag (available at many kitchen shops, maybe even stores like Target) or a very large pot.
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Pour cool brine mixture over the top, adding extra cold water if you need more to cover.
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Seal bag or cover pot and allow turkey to brine in refrigerator for 8 to 18 hours before roasting.
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Before roasting, remove turkey from brine and rinse thoroughly under cold water.
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Pat dry.
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Discard brine.
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Notes:
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When you brine your turkey, the drippings are quite salty.
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For this reason, it is VERY important that you use a no-sodium (or low-sodium) chicken broth when you make the turkey gravy.
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Also, I often will cut the drippings with the giblet water to decrease the saltiness.
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Many frozen turkeys are injected with a sodium solutionits best NOT to brine these turkeys!
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Brining fresh turkeys is the way to go.
