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In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

How to Brine a Turkey

Adapted from Rick Rodgers' “Thanksgiving 101”

For brining a Turkey 15 to 20 Pounds

2 Gallons Cold Water

2 cups of kosher salt

2 Tablespoons of dried Rosemary or 2 to 3 fresh sprigs

2 Tablespoons dried Thyme

2 Tablespoons of dried sage

1 tablespoon celery seed

1 Tablespoon Black Peppercorns

Special equipment: Large (over 6 gallon) Stock pot or other receptacle (5 Gallon plastic bucket with lid)

The night before roasting, rinse the turkey inside and out with cold water. (Reserve the Turkey neck and giblets for stock and gravy; keep refrigerated).  In a large stock pot or 5 gallon bucket, mix 2 Gallons cold water with the salt, rosemary, thyme, sage, celery seed and peppercorns.

Stir well until all the salt is dissolved. Put the turkey in the pot. Cover and place in a cold spot (lower than 40 degrees) or refrigerate and let stand over night or 8 hours (I use my unheated garage for this).

Remove the Turkey from the brine, rinse well and follow your cooking instructions as normal.