7 ounces of Course Kosher Salt, 1 ounce of Brown Sugar, 1/2 cup of Cranberries, 1 tablespoon of Allspice, 1 cup of diced (granny smith) green apple, 1 clove of peeled and crushed Garlic, 1 Orange - use with the Peels left on - chopped in chunks, 4 tablespoons of Whole Black Pepper, 2 tablespoons of Rosemary, (~1 stripped stem) 2 tablespoons of Green Peppercorns, 2 tablespoons of Thyme, 7 Dried 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. |