Sun-Dried Tomato and Basil Brine
You can either use this immediately upon cooling or store it in the refrigerator while your turkey thaws. If you refrigerate, allow it to warm to room temperature before brining turkey.
Brine turkey in a large pot or a 5-gallon food-grade plastic bucket, putting turkey in first and pouring brine over the turkey, making sure it covers the turkey. Refrigerate for between 36 to 48 hours. Drain the turkey, remove the basil leaves, sun-dried tomatoes, and pat turkey dry before roasting.
Your turkey could cook faster than expected because of the brine holding in almost all of the juices.
The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.