Brine for Turkey

I think brining a turkey really helps the turkey retain moisture and imparts seasoning throughout  the bird.  You can also buy a kosher turkey that has already been brined.  Remember to not use as much salt as you ordinarily would because it has already been salted.

1 turkey – dethaw if frozen

21/2 gallons water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, or 4 tablespoons dried
1 whole head of garlic, peeled and smashed

To brine a turkey, first remove the bag of giblets (save these for the stock), and rinse the bird inside and out. 

In a saucepan, add water, salt, and sugar and dissolve.  Add bay leaves, thyme, and garlic and bring to boil.  Cook for 5 minutes and remove from heat and allow to completely cool.

In a large clean trash bag, add turkey and place in large bowl.  Add brine and wrap.  Place in refrigerator on bottom shelf overnight.  You can also place turkey in an ice cooler and surround with ice.

Remove from brine and rinse well.  Dry with paper towels.  Place turkey on a cooling rack on a cookie sheet and place back in refrigerator for 24 hours to air dry the skin.

Remove 1 hour before ready to roast to allow to come to room temperature.