Put the brine ingredients and 2 gallons of water in a large stockpot, and bring to a simmer. Remove from the heat, and allow the liquid to cool completely before straining. Add the turkey to the ...

of the turkey to be submerged in the brine. Cover the casserole with plastic wrap and refrigerate. Turn the turkey in the brine every few hours if it is not totally submerged. (You can also place ...

When it comes to cooking a turkey, you have a lot of choices. Fresh or frozen? Free-range, organic, kosher, or conventional? To brine or not to brine? And we haven’t even dipped a toe into the ...