The Ultimate Thanksgiving Turkey Brine (pic)

• 1 1/2 gal Ice water (lots of ice)
• 1/2 gal Hot tap water
• 2 cups Dark brown sugar
• 1 1/2 cups Kosher salt
• 1/4 cup Old Bay seasoning (available in most grocery stores)
• 1 tsp Chinese five spice (Asian section of most grocery stores -- I like the Sun Luck brand)
• Juice of 2 lemons
• Juice of 2 oranges
• Extra ice as needed

• Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.
• Make the ice water in the bucket.
• Bring the tap water to a boil in a stock pot or large pan.
• Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.
• Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.
• Add the water and seasoning mixture to the ice water in the bucket.
• Gently submerge the turkey in the brine, breast-side-down. Oh, and make sure you've removed both pouches of innards.
• Note: It must be completely submerged, so add more ice and water if necessary. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.
• Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit at least 12 and up to 24 hours.
• Caution: It's critical that the brine be kept at or under 40º throughout the entire brining process, so check the ice and add more as needed.
• An hour before you're ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely. I turn it over just to make sure.
• Pat the turkey dry with paper towels.
• Rub the skin with canola oil and roast or smoke as desired.

early mornin' smokin' said:

assuming 2 gallons is the standard go to, this is my brine, take about a 1/4 gallon of water, boil it, dissolve 2 cups brown, 2 cups kosher. Let cool. Add concentrate to 1 1/2 gallons of water, a cup of Jack Daniel, half gallon of apple cider. Im not a fan of brining with citrus, fear of almost cooking the bird, but im gonna try and throw some old bay in there.

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bobaftt said:

how would you change this for an enhanced bird? cut the salt to a half a cup?

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