SIMPLE TURKEY BRINE RECIPE RECIPES

Steps:

• Remove any giblets from the cavity and reserve for stock or gravy. Pat turkey and turkey neck dry with paper towel; rub turkey all over with 1/2 teaspoon salt per pound of turkey, the pepper and the lemon zest, including the neck. Transfer to a 2-gallon (or larger) resealable plastic bag. Tuck herbs and 6 garlic cloves inside bag. Seal and refrigerate on a small rimmed baking sheet (or wrapped in another bag) for at least 1 day and up to 3 days, turning the bird over every day (or after 12 hours if brining for only 1 day).
• Remove turkey from bag and pat dry with paper towels. Place turkey, uncovered, back on the baking sheet. Return to the refrigerator for at least 4 hours and up to 12 hours to dry out the skin (this helps crisp it).
• When you are ready to cook the turkey, remove it from the refrigerator and allow it to come to room temperature for one hour.
• Heat oven to 450 degrees. In the bottom of a large roasting pan, add the cider and enough wine to fill the pan to a 1/4-inch depth. Add half the onions, the remaining 6 garlic cloves and the bay leaves. Stuff the remaining onion quarters and the lemon quarters into the turkey cavity. Brush the turkey skin generously with oil or melted butter.
• Place turkey, breast side up, on a roasting rack set inside the roasting pan. Transfer pan to the oven and roast 30 minutes. Cover breast with aluminum foil. Reduce oven temperature to 350 degrees and continue roasting until an instant-read thermometer inserted in the thickest part of a thigh reaches a temperature of 165 degrees, about 1 1/2 to 2 hours more. Transfer turkey to a cutting board to rest for 30 minutes before carving.

Steps:

• Combine salt, sugar, aromatics and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat.
• Bring to a boil, lower heat and simmer for 5 minutes, stirring to dissolve salt and sugar.
• Remove from heat and allow to cool. Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely.
• Pour brine into a container just large enough to hold turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.)
• Add turkey; add a little more water or ice to submerge it if necessary.
• Turn bird a few times and then leave breast-side down in the water; place a heavy plate over the poultry if it floats.
• Chill 5 to 6 hours. Remove bird from brine, discard brine and roast as directed.
• Three Twists:
  
  Smoky Brine
  Use smoked coarse sea salt in place of the kosher salt.
  
  Beer Brine
  Replace the water with lager beer.
  
  Spiced Cider Brine
  Use apple cider instead of water. Add zest of 1 orange removed in strips with a vegetable peeler, 1 cinnamon stick and 1 teaspoon whole cloves with the aromatics.