Originally Posted by firecracker jack
Santa's going to be here sometime after midnight, so if you get down the chimney first there might be some turkey fixin's left......But you should probably hurry, I'm already hungry!!!!
Was going to use a simple brine for the first time, got it from the roadmap(saiko's):11/2 cup kosher,11/2 brwn sug, 2 gallons water.....should I brine it overnight????
For my basic brine I use 6 quarts cold water and 2 cups each of kosher salt & brown sugar. Other liquids I add: 3 cups of O.J. and a half bottle of white wine. Brine for 12 - 16 hours in a 5 gallon bucket. These quantities will completely cover a 22 - 24 Lb. bird. Works like a charm!
These 8 birds were from last Thanksgiving, cook to 165 F in the breast. Let rest about 20 minutes before carving.
Some are lighter or darker than others because they went in the cooker at different times.