I'm afraid people are going to start calling me the Crazy Turkey Brining Lady....the subject has come up many times this past week, and I've certainly done my best to share my enthusiasm. If you haven't already heard this in person at Isle Style, Publix or the Basilica School, here is how to do it:
In a large stock pot or brining bag (they have those now at the grocery store), combine about 2 gallons cold water with 1 cup kosher salt and 1 cup brown sugar. Stir to dissolve. Slice two oranges into quarters....do the same to two lemons. Toss in lime if you've got it or want to use it up. Add a handful of fresh rosemary stems, and a handful of fresh thyme stems. Add the thawed or fresh turkey - make sure you removed the package of giblets from inside the cavity! This needs to sit in the refrigerator for at least 6 hours, and I usually do it overnight.
When it is time to get the turkey ready for the oven, remove it from the brine (discard the brine) and drain any remaining liquid by turning it upside down. Place in your roasting pan and dry with paper towels. Rub with softened butter or oil, and season liberally with salt and pepper, inside and out. I roast my turkey at 325 degrees. And here is another tip - start roasting it BREAST SIDE DOWN. About half way through, flip it over. This ensures that the breast meat won't dry out and the dark meat will cook through. There are many cooking time charts online to figure out just how long to cook your bird....just type in the weight. The photo is last year's Thanksgiving turkey....it was delicious!
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