We are all so busy with all the Thanksgiving prep, so believe it or not the simple route to a great bird is the simplest brine. #1 and #2 are that and yield a tender and succulent turkey.
BUT if you are roasting a kosher or self-basting turkey, you DO NOT need to brine it; it has already been injected with sodium.
Turkey Brine #1
4 - 8 hour brine
Dissolve 1 cup salt/gallon water
12 - 14 hour brine
Dissolve 1/2 cup salt/gallon water
Two gallons of water is sufficient for most birds; larger birds may require three gallons.
A nifty way to dissolve the salt - place salt in a large pot, add about a quart of the water, heat on very low flame till salt dissolves. Add more water if needed to dissolve the salt (use as little as possible so you don't have to waste time letting the brine cool before adding your turkey). Add the remaining cold water.
Make sure the brine is cool, then place the turkey and brine in a large plastic bag and/or bucket. Refrigerate. Brine the required hours as above.
Rinse turkey well before roasting.
I have NEVER been disappointed with this simple brining method.
Turkey Brine #2
Same as above, but add 1 cup sugar/gallon to the 4 - 8 hour brine, 1/2 cup sugar/gallon to the 12 - 14 hour brine.
Turkey Brine #3
I've used variations on this, and honestly my palate is not sophisticated enough to tell if there is a big difference. You might. You can omit one or more of the ingredients if they're not in your pantry, or add other herbs and spices you enjoy, and still come up with a great combo for the brine. Again, if your bird is kosher or self-basting, it has already been injected with sodium, so brining is redundant. The salt to water ratio remains the same as in the basic brine.
1 Tbsp mustard seed, whole
1 star anise, whole
1/4 cup black peppercorns, whole
1 large cinnamon stick, broken into pieces
12 juniper berries, whole
Toast the above in a heavy bottom stock pot till they emit a fragrant aroma.
Add 1 1/2 gallons water and the following:
3 cups kosher salt
1 1/2 cup light brown sugar
2 onions, roughly chopped
1 head garlic, cut in half across bulb
1 bunch parsley
1 bunch thyme
6 sprigs rosemary
3 oranges, halved
2 lemons, halved
Place the brine on a medium-low heat until the salt and sugar dissolve. Add 1 1/2 gallons water. Let cool, then place the turkey and brine in a large plastic bag and/or a bucket. Refrigerate 8 hours. Rinse turkey well before roasting.
