I disagree with all those short-briners above!! We brine turkeys every single year with the following, and love the veggie and herb taste and moisture that goes clear to the bone ... it's a THREE day brine (start with a thawed and rinsed full bird). Plan ahead so that you'll be baking the bird on the day after the overnight drying (below).
Brine
--------
1 quart apple juice plus 7 quarts cold water (2 gallons covers a 14# bird in a 5-gallon bucket w/lid)
3/4 c kosher or canning salt
1/3 c sugar
1-1/2 large sweet onion, cut into chunks
4 large carrots, peeled, split, cut into short strips
6 ribs of celery, cut into short strips
1+ whole head garlic (the full bulb ... several cloves), slice horizontally through the cloves
1 bunch of fresh rosemary, smashed and rubbed
1 bunch of fresh sage, smashed and rubbed
6 dry bay leaves (broken)
1 ea 12-14 lb turkey
The turkey selection is key ... 14# and smaller is a tender hen. Bigger is likely a tom and will have dryer breasts. The ratio of salt, sugar, and liquid is key for the 3-day brine. Don't mix it stronger.
On the last day of turkey thawing, premix the brine, put it in a 5-gallon food-grade bucket, cover, and let sit for 24 hours while you wait for the turkey to finish thawing. This is key ... all the flavors above leach into the brine while the brine brines the veggies and herbs. This is what you want.
When thawed, submerge the whole turkey into the brine, cover, and set into a cool corner of the garage (or in a refrigerator). We put a pan on top of the (covered) bucket and place a bag of ice in the pan. The temperature inside the bucket runs around 36-39 F, "refrigerator temperature"... don't brine warmer than this. The pan catches water as the ice melts. Replace the bag of ice as necessary. Brine for THREE full days. Once a day, swish the turkey around in the brine to keep it mixed well and brining evenly.
After brining, rinse the bird just enough to get the specs of herbs and what not off of it. Pat dry with paper towels. Put a rack on a cookie sheet, then the turkey on the rack, and let it dry overnight (skin will turn translucent). Drying time should be about 12 hours. Using either softened butter or olive oil (our preference), mix a couple of cups of the oil or butter with a fresh bunch of rosemary and a fresh bunch of sage. We mince each, rub them between our palms, and then add to the oil. Rub the herb-oil all over the bird and under the entire breast area under the skin. Put a little of the extra oil mix inside the cavity. Tie the legs together and pin the wings to the body.
Either smoke until done or bake at 450 F for 40 minutes and then 350 until done (158-160 F in the breasts). Cover and let rest half an hour.
We do this at least twice a year and it's the BEST turkey we've ever had. Note that there is ONE downside .... even if you bake the bird, do not stuff it. The brine partially comes back out during baking and it'll make the stuffing all squishy or soupy.
Brian
PS: Our Thanksgiving turkey was baked. Our Christmas turkey will be smoked, but cut in half (backbone removed). We smoke with about 1/3rd hickory or oak, and 2/3rds fruit wood (we like cherry).
Brine
--------
1 quart apple juice plus 7 quarts cold water (2 gallons covers a 14# bird in a 5-gallon bucket w/lid)
3/4 c kosher or canning salt
1/3 c sugar
1-1/2 large sweet onion, cut into chunks
4 large carrots, peeled, split, cut into short strips
6 ribs of celery, cut into short strips
1+ whole head garlic (the full bulb ... several cloves), slice horizontally through the cloves
1 bunch of fresh rosemary, smashed and rubbed
1 bunch of fresh sage, smashed and rubbed
6 dry bay leaves (broken)
1 ea 12-14 lb turkey
The turkey selection is key ... 14# and smaller is a tender hen. Bigger is likely a tom and will have dryer breasts. The ratio of salt, sugar, and liquid is key for the 3-day brine. Don't mix it stronger.
On the last day of turkey thawing, premix the brine, put it in a 5-gallon food-grade bucket, cover, and let sit for 24 hours while you wait for the turkey to finish thawing. This is key ... all the flavors above leach into the brine while the brine brines the veggies and herbs. This is what you want.
When thawed, submerge the whole turkey into the brine, cover, and set into a cool corner of the garage (or in a refrigerator). We put a pan on top of the (covered) bucket and place a bag of ice in the pan. The temperature inside the bucket runs around 36-39 F, "refrigerator temperature"... don't brine warmer than this. The pan catches water as the ice melts. Replace the bag of ice as necessary. Brine for THREE full days. Once a day, swish the turkey around in the brine to keep it mixed well and brining evenly.
After brining, rinse the bird just enough to get the specs of herbs and what not off of it. Pat dry with paper towels. Put a rack on a cookie sheet, then the turkey on the rack, and let it dry overnight (skin will turn translucent). Drying time should be about 12 hours. Using either softened butter or olive oil (our preference), mix a couple of cups of the oil or butter with a fresh bunch of rosemary and a fresh bunch of sage. We mince each, rub them between our palms, and then add to the oil. Rub the herb-oil all over the bird and under the entire breast area under the skin. Put a little of the extra oil mix inside the cavity. Tie the legs together and pin the wings to the body.
Either smoke until done or bake at 450 F for 40 minutes and then 350 until done (158-160 F in the breasts). Cover and let rest half an hour.
We do this at least twice a year and it's the BEST turkey we've ever had. Note that there is ONE downside .... even if you bake the bird, do not stuff it. The brine partially comes back out during baking and it'll make the stuffing all squishy or soupy.
Brian
PS: Our Thanksgiving turkey was baked. Our Christmas turkey will be smoked, but cut in half (backbone removed). We smoke with about 1/3rd hickory or oak, and 2/3rds fruit wood (we like cherry).
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