Brining is a wonderful way to create deeply flavored meat. You'll need an extra refrigerator with enough space to be able to make this recipe, or live in a cold climate where the temperature in your garage is below 40 degrees F the entire time the turkey is left out to brine in the pot. Pictured here is a 15-pound turkey. The larger the turkey, the longer it will need to soak in the brine. I add all of the ingredients to a very large stainless steel pot, except for the water, then add the turkey and add water to cover. It will be about a gallon, give or take some, depending on the size of your turkey. If you add more than a gallon of water (say for a larger turkey), you will want to add ¼ to ½ cup more salt, otherwise the brine may not be strong enough. Follow my roasting times below that match the weight of your turkey.
You will want to have your turkey thawed and ready for brining 24 to 72 hours before you plan on cooking it.
