Thanksgiving Dinner - Apple Herb Brine

I like to brine my turkey for Thanksgiving.  It adds juiciness and flavor to the bird, and it is so easy.  I like to use the flavors from the dinner into the brine - apple juice from the stuffing; thyme, rosemary and sage from the herb butter and stuffing; onion from the gravy.  You can use your favorite flavors for the brine but make sure you use the salt and sugar, this is what helps with the moisture in the meat.  My turkey is 18 pounds but this can be done with any size bird or even a turkey breast.  Just make sure you have a large enough container and that you cover the bird completely.  I use organic herbs, sugar and spices but you can use conventional too.  If you do not have fresh herbs you can substitute dried, use about 1 TBS per bunch.  If you have only fresh, use 1 bunch per tablespoon.  This recipe uses both fresh and dried.

Ingredients:

Large bucket
3 cups boiling water
1 cup kosher salt
1/2 cup sugar, white or brown is good
1 bunch fresh sage
2 bunches fresh thyme
1 TBS black peppercorns
6 Bay Leaves
1 TBS dried Rosemary
1 TBS granulated garlic
1 TBS onion powder
4 cups apple juice or apple cider
Ice cubes
Turkey
Water

Here's how:

Boil the water.

Place all the ingredients except the apple juice, ice and water into the container.

Pour the boing water into the container.  Stir and make sure the salt, sugar, onion and garlic are dissolved into the liquid.

Add the ice and juice.  Make sure the liquid is cold again.  If not, refrigerate it until it is.  Do not add the turkey while the liquid is still hot.

Once the liquid is cooled, add the turkey.  You add the water after the bird to make sure you do not overflow the container.

Cover completely with water and refrigerate over night or to two days.

When it is time to roast the turkey, remove the turkey from the brine and discard the liquid.

Completely dry off the outside of the bird before you roast it to get a crisp skin.