Brine that Turkey!

Thanksgiving is coming in a week, and many of us are planning for our big  feasts.  I'm going to post a Thanksgiving recipe each day for the next several days.

First off--turkey!  Yes--it's possible to have a moist and juicy turkey.  The secret is to brine, brine, brine.  When turkey, a rather lean meat, is roasted, it loses about 20% of it's moisture. Brining changes the protein, allowing it to hold on to 10% more moisture (so says the Food Network).  Brines are a mix of water, and salt, along with a variable assortment of other spices, sugars and flavors.  Soak the bird overnight for the best flavor and moisture, then rinse it and pat dry with paper towels--wet skin won't brown well.  I soak mine in my huge stockpot--be sure to keep it refrigerated.

Here's a recipe for a good brine:

1 gallon vegetable or chicken broth

1 cup sea salt

½ cup brown sugar

1 large onion, sliced

4 garlic cloves, crushed

½  whole peppercorns

1 tablespoon crushed dried rosemary

1 tablespoon dried sage

1 tablespoon dried thyme

1 gallon ice water

Boil the broth, salt, sugar and spices just until the salt and sugar have dissolved. Pour into stockpot, new (clean) bucket, or other large, clean container.  Add the ice water, onion and garlic. Stir to mix.  Remove the neck and innards from the turkey, then rinse it and place it in the brine.  Keep it submerged—put plastic wrap over, then top with an iron skillet, clean brick, or other heavy object that will keep the turkey submerged.

Thanksgiving day—remove and rinse the turkey, then pat dry. Discard the used brine. Continue with your favorite recipe, or rub the skin with olive oil. and bake at 350 for 3 ½ - 4 hours for a 15-20 lb turkey, or 4+ hours for a larger turkey. 

Turkey is done when thigh meat is 180 and breast meat is 170.