Makes for an absolutely fabulous, juicy turkey. I've been brining my Thanksgiving turkey for a few years now and will never make another turkey w/o brining. I usually make a 14-16 pound bird. I use fresh herbs in the brine (one sprig each of rosemary, thyme and sage, plus one cinnamon stick. I remove these after brine has boiled). When I'm ready to brine the turkey, I place the brine in one of those XL Ziploc bags (the huge ones used for storage, 10 gallon I believe), put the turkey in the bag in the brine, seal the bag, place the bag in a cooler in the garage and leave overnight. I always start brining with the breast down, then flip it half way through. There really isn't much effort involved and it makes a world of difference. The leftovers are just as amazing, too! Oh, and just a note, I've also used 1/2 gallon veggie broth and 1/2 gallon apple juice (veggie broth can be expensive) and it tastes just as amazing!! I don't know why the previous reviewer had problems, perhaps she brined too long...the bird does not taste salty at all when brined properly. You'll want to leave the bird in the brine anywhere from 12-24 hours or a good rule of thumb is 1 hour per pound.
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Makes for an absolutely fabulous, juicy turkey. I've been brining my Thanksgiving turkey for...