no sweat turkey brine
Repeat after me: "I will never roast a turkey without brining it." You are welcome in advance. I have cooked a lot of turkeys and in the beginning I didn't know better... and ended up with dry turkey. One time I even cooked the turkey upside down - I can laugh about it now but at the time it was for an ex boyfriend's family. Needless to say I was uber embarrassed! Anyways, this does require a day in advance preparation but seriously worth it. You will end up with juicy, flavored turkey and you will be in awe of what you have just achieved.
There are a ton of different kinds of brine - this is one that I have tweaked over the years. I will also be posting another brine for an "Asian" style turkey later.
Thanksgiving is stressful enough - so use this brine! It literally is toss everything in a pot on medium heat until salt has melted. Let the brine cool down. Place into a food grade safe container such as a cooler. Take your FULLY defrosted turkey and rinse it clean inside and out - removing the giblets and other yucky stuff inside the cavities. Okay I know it's delicious to use it to make gravy/ stock what not - I just personally can't bring myself to. Don't judge me.
Place the cleaned turkey into the cooler breast side down and add in the ice. I used an extra bag of ice to displace the brine so that it covers more of the turkey. Make sure that the brine enters into the cavity. Divide however long you wish to brine the turkey for (either overnight or up to 24 hours) in half and flip the turkey so that both sides can be evenly brined. Once the time is up - remove the turkey and rinse off excess brine and pat dry with paper towels ( Yes this will use a lot of paper towels... sorry!) - then place in the refrigerator to dry out the skin so that you will have an even roast. Let it dry in the fridge for at least 1 hours - and now you are ready for the next step - High Five!