Roast Turkey: Day One - Brining

Brining a turkey will give it both flavor and juiciness. I highly recommend it. It's worth the effort.

1 Gallon Broth (Vegetable, Chicken or Turkey)
1 Cup Kosher Salt
1 Md Onion
2 Stalks Celery
Few Sprigs Sage

Bring all ingredients to a boil. Cool to room temperature. Store in the refrigerator until ready to use. This can be done a day or two a head.

To use brine: pour brine into a clean 5 gallon container. Add one gallon of ice water. Remove neck and giblets from turkey and rinse. Submerge turkey, breast first, in brine and let soak in a cool room over night. 18 to 24 hours. Turkey needs to be fully submerged. If turkey floats, place something heavy, (a brick or a few large cans of vegetables) into a ziplock bag and place on top. The heavy concentration of salt will prevent bacterial growth.

If more brine is needed at the last minute, mix a half gallon of cool water with ¼ - ½ cup of kosher salt.

The next day, drain and roast.

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