Remove giblets from cavity and rinse the turkey. If turkey is frozen, thaw beforehand.
3/4 cup coarse kosher salt
3/4 cup natural cane sugar
1 cup boiling water
1 gallon cold water
1 food-grade plastic 5 gallon bucket (or)
1 large plastic cooler
- Dissolve salt and sugar in the boiling water. Stir this into the cold water.
- Chill brine completely in the refrigerator before adding poultry. Place your poultry in the water and place in the refrigerator for 24 - 48 hours. Turkey should be completely submerged. Weigh it down if necessary.
- Rinse turkey well after removing it from the brine solution; discard the brine. If you are not ready to cook the turkey right away, remove from brine, rinse and refrigerate until ready to use.
You can use additional flavoring agents such as peppercorns, bay leaves, garlic cloves, apple cider, brown sugar, maple syrup, etc. If you add liquid, cut back on the water.