Everyone always asks me around this time of year…what is the best way to prepare a Turkey?   I have always loved a fresh roasted turkey that has been “Brined” first.   A brine is simply a salt bath that will accomplish two things: 1) it will inject great flavor into the meat, and 2) it will produce a moist bird.  Here's my favorite recipe for a turkey brine.  Enjoy, and I hope you have a wonderful Thanksgiving!

Turkey Brine

• 2 gallons of water
• 2 cups of kosher salt
• ½ cup of honey
• 12 bay leaves
• 1 cup garlic cloves, skin left on, smashed
• ¼ cup black peppercorns
• 6 rosemary sprigs
• 1 bunch, thyme
• 1 bunch Italian parsley
• Juice of three lemons, plus zest

Method

1. Combine all the ingredients in a large pot, cover and bring to a boil
2. Boil for two minutes to dissolve the salt
3. Remove from heat and cool completely
4. Strain to remove solids
5. Brine a medium to large Turkey (eight to twelve pounds) for 10 hours
6. Remove from brine and pat dry
7. Roast Turkey as usual

Turkey Tips

• 12-15 lb Turkey for 10-12 people
• 15-18 lb Turkey for 14-16 people
• 18-22 lb Turkey for 20-22 people
• If you are not using a fresh turkey be sure to thaw completely before roasting (thaw for two days in the refrigerator)
• Rub the outside of the bird with either olive oil or butter before roasting
• Always cook stuffing separately never inside the cavity of a Turkey (for food safety reasons)