A Perfect Turkey starts with 24 hours of a brine soaking

posted Nov 30, 2015, 7:17 AM by Andrew Chadick   [ updated Nov 12, 2019, 10:03 AM ]
7 ounces of Course Kosher Salt, 
1 ounce of Brown Sugar, 
2 ounces of Dried Cranberries, 
1 tablespoon of Allspice, 
12 Dried Apple Slices, 
1 clove of Crushed Garlic, 
1 Orange - use on the Peels chopped in chunks, 
4 tablespoons of Whole Black Pepper, 
2 tablespoons of Rosemary, 
2 tablespoons of Green Peppercorns, 
2 tablespoons of Thyme, 
7 Bay Leaves, 
2 tablespoons of Sage, 
and a whole Vanilla Bean scored every 1/4" along it's length.

In a large 50 fluid ounce sauce pan, fill 3/4 of the way with filtered water, and bring to a boil.  
Add both the dry and fresh ingredients listed above and stir until salt is liquefied.   
Turn off burner and let cool. Cool the water to room temperature.  

Pour contents into a large bag, add the turkey, close it up.  
(I find that a large plastic laundry bin works to contain the loose bag of water/turkey while it soaks.) 
Keep in a cool place.