Homemade Brine Mix

Disclaimer:  I ONLY brine my Turkeys!

     I love the flavor of a Turkey that has been brined.  Brine is a strong saltwater mixture that is flavored with herbs and spices.  After working for Williams-Sonoma for 8 years and having had lead their Turkey technique class for about 5 of those years, I will only Brine my turkey.  I don't care if you roast, grill, slow cooker, fry, or smoke your turkey on Thanksgiving the only proper Turkey comes out after a day of brining.  When brining, the brine must cover the food completely.  As the meat soaks for at least 24 hours, the salt will penetrate it, drawing moisture and any other seasonings in. This process prevents you from having to baste your turkey during cooking and still produces a moist turkey - fool proof.  The only step that is SO important in the brining process that some people overlook is the rinse afterwards.  After 24 hours and once you are ready to start cooking your turkey, you must rinse ALL the brine, salt, herbs, off the turkey.  You do not cook with these still on the turkey.  That means you have to lift the skin, get inside the cavern, under the legs real good to remove all the seasonings, otherwise your turkey is too salty.

      Now, the problem this year, I don't have time to drive 30 minutes to my nearest Williams-Sonoma to get a jar of brine mixture and I can't afford the cost of over night shipment.  Solution?  Well, I've used their mix for at least 6 years for our personal turkeys.....and although their mix changes each year....I've come up with a great, homemade alternative.

Traditional Brine Mixture:

2 cups Kosher Salt (which is free of additives)

1 cup dried cranberries

1 1/2 Tablespoons whole pepper corns

2 Tablespoons dried minced onion flakes

2 Tablespoons dried parsley flakes

1 Tablespoon dried sage

Game Plan for Brining the Turkey for Thanksgiving:

Monday night, boil the brine for 15 minutes in 2 gallons of water.  Remove from heat and let cool completely for 24 hours eventually transferring to the refrigerator to chill the salt mixture.

Wednesday, Place the Turkey and the brine in a large brining bag and chill.  The brine must cover the food completely. This can also be done in a small cooler placed in the refrigerator.  

Thursday, remove the bird, rinse, rinse, rinse, rinse, rinse, and cook.  Fool proof, perfect turkey.

I was going through some old Williams-Sonoma handouts and I found this older brine recipe that is sweet.  It might be a good version if your also doing a spicy rub??
Brown Sugar Brine:
2 1/2 cups kosher salt
2/3 cups packed light brown sugar
1 Tbs. peppercorns
1 gallon water
1/2 gallon ice water

In a large pot over high heat, combine the salt, brown sugar, peppercorns and 1 gallon water.  Bring to boil string for about 3 minutes.  Remove from the heat and let cool to lukewarm about 1 hour.  Stir in 1/2 gallon of ice water.