A Perfect Turkey starts with 24 hours of a brine soaking

Post date: Nov 30, 2015 3:17:58 PM

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.