WILLIAMS SONOMA TURKEY BRINE RECIPES

Steps:

• Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
• When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
• Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
• Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
• After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
• Discard the bay leaves and serve over brown rice.
• Makes about 5 3/4 cups.

Steps:

• Combine all the ingredients in a large pot and bring to a boil, stirring until the salt and sugar dissolve. Turn off heat, cover and allow the brine to cool completely.  Place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.  Before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with fresh, cold water for 15 minutes. This removes excess salt from the outside.  Remove the turkey from the water, pat dry, and cook according to your normal roasting method.