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1
Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.
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2
Make the ice water in the bucket.
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3
Bring the tap water to a boil in a stock pot or large pan.
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4
Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.
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5
Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.
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6
Add the water and seasoning mixture to the ice water in the bucket.
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7
Gently submerge the turkey in the brine, breast-side-down.
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8
Oh, and make sure youve removed both pouches of innards.
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9
Note: it must be completely submerged, so add more ice and water if necessary.
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10
If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.
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11
Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit for at least 12 and up to 24 hours.
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12
Caution: its critical that the brine be kept at or under 40 degrees throughout the entire brining process, so check the ice and add more as needed.
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13
An hour before youre ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely.
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14
I turn it over just to make sure.
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15
Pat the turkey dry with paper towels.
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16
Rub the skin with canola oil and roast or smoke as desired.
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17
Enjoy!
