Brines improve flavor, texture and moisture to lean meat, fish and poultry.
1 12- to 14-pound turkey
3 gallons water
3 cups coarse Kosher salt
1/2 cup whole black peppercorns
2 tablespoons allspice berries
1/3 cup fresh thyme sprigs
1/3 cup fresh rosemary sprigs
1/3 cup fresh sage sprigs
10 bay leaves
1. In a large enough stockpot or bucket to submerge your turkey, stir 3 gallons of water with the salt. Stir until the salt dissolves then add in the remaining ingredients.
2. Remove the giblets and neck from turkey and reserve for gravy making if desired. Immerse turkey in brine with a large plate on top to submerge the turkey if needed.
3. Place in the refrigerator and let brine for 8 to 10 hours.
4. Remove the turkey from the brine; rinse, and pat dry with absorbent towels.
Note: The brine can be made a day ahead and stored, uncovered, in the refrigerator. Once the turkey is in the brine, be sure to place the container on the lowest shelf of the refrigerator so that any spills won't contaminate the food below.
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