Extra large Ziploc bags or trash bags
Large cooler or bucket
Raw, thawed, rinsed turkey
1 cup of coarse grain salt
1 cup of sugar
1 gallon of water
Optionals: peppercos, fresh herbs, lemon halves, bay leaves
Begin by brining the turkey the day before Thanksgiving. Twelve hours to brine is ideal.
Mix together the brining ingredients and place the turkey in last.
If you have a refrigerator that allows you to move the shelves, brining the turkey in the refrigerator should be your first choice. If your refrigerator is too filled with other Thanksgiving perishables, use a large cooler and fill with ice. Brine in a cool, dry place.
Brining means soaking your turkey in a water and salt solution (the brine). Plus the other ingredients listed above,sugar and optional spices. Brining makes the turkey tender and enhances flavor.
The Journal of Food Science describes brining a turkey as using salt which dissolves a small protion of the protein in the turkey's muscle fibers, this makes the turkey more tender due to moisture retained causing the poultry to be juicy, tender and flavorful.
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