To Brine Or Not To Brine?...

Confession...I cannot cook a big Thanksgiving turkey and have it come out nice and juicy without submerging it in brine.  Many people don't find the need to go through this step, but I SWEAR by it!  I decided to try this method about 2 years ago, after numerous years of dealing with dried out turkeys on Thanksgiving night.   I remember Williams Sonoma had a blend that they sold,  that cost almost $20, which I refused to pay since I can obtain all the ingredients myself.  Many brining recipes call for water, but I feel that adding the apple cider adds an extra dimension to this solution.  Trust me when I say, that this will make a difference in the taste of your bird!

• 1 (20 - 22 lbs.) whole turkey, neck and giblets removed
• Brining bag
• 8 cups apple cider
• 1 cup sea salt
• 2 cups dried apples
• 1 large onion, peeled and chopped
• 5 cloves of garlic
• 2 Tbsp peppercorns
• 4 Tbsp rosemary leaves (or 4 tsp dried)
• 2 sprigs fresh thyme (or 1 tsp dried)
• 5 bay leaves
• 4-5 Star anise
• 1 of each: orange, lemon, lime, cut into slices.

Directions

1. In a large pot over high heat, combine all the ingredients, except the orange, lemon, & lime, with1 gallon (4 quarts) of water; bring to a boil, stirring to dissolve the brine. 
2. Reduce heat to medium low and let it boil softly for 10-15 minutes.
3. Turn the heat off, take the citrus fruits and slice them into rounds.  Throw them in the pot as it cools down.
4. Let cool to room temperature, then refrigerate until well chilled (can be left in fridge overnight.)
5. Open the turkey (needs to be fully defrosted, if frozen.)
6.  Remove the neck, heart, and gizzards (located in a bag inside the turkey). You can reserve these, if desired - just rinse them and store in a Ziploc bag in the fridge. (I usually do this on the Tuesday before Thanksgiving.)
7. Rinse the entire turkey thoroughly with cold water. Don’t forget to rinse under the arms and legs.
8. Take a brining bag (or any large bag.) You can also use a pot or large bowl; just be sure it will fit in your fridge.
9. Add the thawed turkey into the bag.
10. Pour the cooled brining solution into the bag.
11. Add 1 gallon + 2 cups ice water and 6 cups apple cider, or with 1-1/2 gallons ice water only.
12. Seal the brining bag tight- removing as much as air as possible.
13. Place it in the fridge- inside a cheap roaster or 5-gallon bucket, and let it brine for 12-36 hours, turning the turkey over once halfway through the brining time.
14. Just before roasting, between 12 and 24 hours before, remove the turkey from the brine, rinse well with cold water, and pat dry with paper towels and add Sofrito if desired.

Make-Ahead Tips:

Prepare the brine mixture (but do not add the turkey) up to 2 days in advance. Cover and store in the refrigerator.
I usually brine my turkey on Tuesday morning or afternoon, and after the 24 hours, I take it out place it into the greased roaster and add my own.


Additional Tips:

Note that the solution will be salty after it is boiled, but keep in mind that you will be adding 1.5 gallons of additional water.
If you don't have enough space in your refrigerator (I know I don't,) or you don't want to risk the brining bag ripping and making an epic mess in the fridge, then grab a cooler, clean it out thoroughly, and place the turkey in there.  Just note that you will have to keep ice inside the cooler every so often to avoid the water getting to room temperature.
On the day I cook my turkey, I simply preheat the oven to 350 degrees F, cook the turkey there for about 4 hours or until golden brown, as I constantly baste it in its own drippings.  I also use about 1/2 a stick of butter towards the end to give it that beautiful golden brown color.