Lets talk about the most important step of cooking a turkey! Brine! Don't. Skip. This. Step.
Seriously, it changes things, the first meat we ever brined (is that a word?) was a pork tenderloin then we did a turkey for Friendsgiving. I introduced my mom to this cooking gem and even after cooking many wonderful Thanksgiving dinners over the years she even agreed this was the best turkey she'd ever placed on the table. Even if you barely know how to operate your oven I swear if you do this step you will have a juicy and delicious bird!
Brining is simple you are soaking a lean meat in a salty solution which over time absorbs into the meat causing it to retain the liquid which you can flavor with pretty much anything. The salty soak also actually changes the molecular structure of the meat but I don't understand the science so I'm not going to try and explain. If you are curious Google Alton Brown and brines, he can explain it.
First - Get a turkey. A fresh turkey is always always better as the frozen birds are injected with a sodium solution and this makes it difficult to control the salt in your turkey.
Second - Then you need to decide if you have enough refrigerator space to let your turkey sit in a brine bag/large pot in the fridge or if you are like me and do not have a 1200 sq ft refrigerator then a cooler will be dandy! Clean and rinse the cooler really well. Then I like to line mine with a large plastic bag or trash bag. They make brining bags you can use these but most likely you have another form of a bag and this will work just fine.
Third - Make your brine solution! I have posted two recipes below. The most important part is the ratio of salt and sugar the rest of the flavors are up to you so throw in your favorites!
Orange Rosemary Brine
Adapted from The Pioneer Woman
3 cups - Apple Cider
1.5 - 2 gallons of Cold Water
This can be less depending on your turkey size and if you are using the cooler method - I'll get to this at the end
4 - 6 Rosemary Sprigs
1 1/2 cups - Kosher Salt
2 cups - Brown Sugar
3 Orange Peels
I also just throw the whole orange in after I peel
You can also add bay leaves, cinnamon sticks, garlic, thyme, etc.
Throw all of your ingredients together in a large pot and cook over medium heat until the sugar and salt have completely dissolved. Then bring to a quick boil, turn off the heat and let cool. Completely. Note: If you are pressed for time. You can eliminate some water from the beginning then add ice in to cool the brine faster.
Remove the innards and rinse him off then place your turkey in your brining bag or cooler or whatever vessel you are using! Remember if you are not refrigerating it you MUST be using a cooler! Food safety people! Then pour your brine over and make sure its covered by the brine. If its not just add cold water. Now you wait, a minimum of 12 hours but I would suggest about 16 hours.
*If you are using a cooler first I suggest the smallest one your turkey will fit it with room for the the brine. I eliminate liquid from the beginning and use about one gallon so that you can use ice to cool and to keep the cooler cold.
After 12-16 hours take the bird out, discard the brine and rinse the bird off. Then pat dry and cook your turkey!
I would also recommend this recipe:
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