We were a bit leery about having turkey again, and had actually considered having fish or quail, but one, I couldn’t find quail, and The Clone does not eat fish, and I would have had to fix another meat dish for her. So, back to turkey we were. I wanted to try something new, and since I was off on Wednesday anyway, I thought I would try brining the turkey. The result was wonderful! I think this is the best turkey we’ve ever had, it was moist, and most of all the meat was flavored all the way through. Here is the brine I used, combined from several recipes I used for reference:
1 1/2 cup Kosher salt (don’t use ordinary table salt)
1 1/2 cup Brown sugar
10 whole cloves
3 teaspoons peppercorns
2 oranges, quartered
3 teaspoons dried Thyme
3 teaspoons dried Basil
1 1/2 gallons of water
Combine all ingredients in a stock pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes. Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine. Turkey should be completely submerged in liquid. My pot wasnt big enough, so the tips of the legs were sticking out a bit, but it still turned out ok.
Cover the pot and refrierate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.