Brined Turkey

  •     6 quarts    water
  •     1 quart    apple cider
  •     3/4 cup    kosher salt
  •     1/3 cup    sugar
  •     1    large onion, coarse chop
  •     2    carrots, coarse chop
  •     3    ribs of celery, coarse chop
  •     1    head of garlic, cut horizontally
  •     1/2 bunch    fresh rosemary
  •     1/2 bunch    fresh sage
  •     1/2 bunch    fresh flat leaf parsley
  •     6    bay leaves
  •     1    12 - 14 pound turkey

Combine all of the ingredients for the brine in a large container or zip-loc storage bag.  Submerge turkey.  Refrigerate 2-3 days.
Remove the turkey from the brine.  Pat dry and let rest 2 hours at room temperature.  
Prep turkey for roasting.

Patty Shottes Wednesday 04 January 2012 - 11:09 am | | Recipes

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