Holiday Turkey Brine
Crushed peppercorns can be substituted for whole, if desired.
Fresh rosemary, sage, and thyme can be substituted for dried.
To brine the turkey:
Wash and dry the turkey; remove the innards. Place the turkey, breast down, into the brine making sure that the cavity gets filled. Seal the brining container; brine for 12 to 24 hours. Remove the turkey. Carefully drain off excess brine; pat dry. Discard excess brine. Cook as desired.
You should always roast your turkey to the recommended internal temperature, as ovens and cooking times will vary.
Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.