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.