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.