Thanksgiving Turkey {Brining}

I've read a lot about brining turkeys and so this Thanksgiving I decided to give it a try. There are so many recipes available for brining and after looking through so many I decided on "My Favorite Turkey Brine" used in the Pioneer Woman's blog.

http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/ 

I like this recipe because she uses everyday ingredients, not things like allspice berries, chopped candied ginger or juniper berries. Nothing wrong with those ingredients, but knowing me, those would sit in my cabinet for a year or so, lose their flavor and then I'd pitch them. This recipe is short and sweet, too...just nine ingredients, and most of them were already in my kitchen.

Turkey Brine

3 cups apple juice or apple cider

2 gallons cold water

4 T. fresh rosemary leaves

5 cloves garlic, minced

1-1/2 c. kosher salt

2 c. brown sugar

3 T. peppercorns

5 whole bay leaves

Peel of 3 large oranges

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours. (My turkey was 23 pounds and I kept it in the brine for 27 hours)

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

After bringing the ingredients to a boil, the house was filled with a delightful holiday smell...the fun had just begun!