Turkey Brine Recipe
From Chef Philip Dorwart
* 2 cups kosher salt
* 3/4 cup light brown sugar
* 1 gallon warm water
* 1 tablespoon black peppercorns
* 1/2 tablespoon allspice berries
* 4 cloves of garlic smashed
* 2 sprigs fresh thyme
* 1 gallon iced water
Combine all ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve sugar and salt. Remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
6-hours before roasting time - combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast-side down in brine, cover, and refrigerate. Turn the turkey over once, half-way into the brining process.
Remove the bird from the brine and discard the brining liquid then give a quick rinse to the outside and the cavity of the bird and pat dry with paper towels--roast.
When making gravy with the juices make sure to check seasoning before adding salt since your bird is now seasoned and juices released with have some salt.