Makes enough brine for one 18- to 20-pound turkey
7 quarts water
1 ½ cups kosher salt½ cup sugar
6 bay leaves
1 tablespoon dried juniper berries or allspice berries
2 tablespoons whole black peppercorns
4 cups ice cubes
1 thawed whole turkey (18 to 20 pounds), patted dry, neck & giblets removed from cavity
Large brining or oven-roasting bag
Refrigerator space for the turkey
One day before roasting turkey, bring 1 quart water, the salt, sugar, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes. Add 4 cups of ice cubes to help chill the mixture.
Place the turkey in a brining or oven-roasting bag. Pour the cooled brine mixture over the turkey. Seal the bag and place the turkey and brine in another large container (if the brining bag breaks-the container should be large enough to hold the turkey and brine).
I usually double bag the turkey. If turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.
