If you MUST brine, here’s a good one:
Ingredients
3 c. apple juice or apple cider
2 gallons cold water
4 tbsp. fresh rosemary leaves
5 cloves garlic, minced
1 1/2 c. kosher salt
2 c. brown sugar
3 tbsp. peppercorns
5 whole bay leaves
Peel of three large oranges
Directions
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.
Add a teaspoon of baking soda. That also helps keep moisture in the meat.
Add a teaspoon of baking soda. That also helps keep moisture in the meat.