Never Fail Basic Brining Recipes

Steps:

• Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
• Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
• When ready to roast the turkey, remove from the brine. Submerge the 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 the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

Steps:

• Dissolve salt and sugar in water in a large stockpot or clean bucket.
• Remove neck and giblets and use to make gravy stock, if desired.
• Thoroughly rinse turkey under cool running water. Immerse the bird in the prepared brining solution and refrigerate or set in very cool (40 F or less) spot for 4 to 6 hours. (4 hours for small bird, 6 hours for larger bird).
• Remove turkey from brine and discard solution. Rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone.
• Pat dry inside and out with paper towels.
• Place turkey on meat rack set over rimmed sheet pan. Place in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.
• Pre-heat oven to 400°F.
• Toss 1/3 of the thyme sprigs, chopped onion, carrot and celery in the body cavity of the turkey and scatter the rest in the bottom of your pan, along with 1 cup water. Bring turkey legs together and perform a simple truss.
• Set V rack in roasting pan, brush breast side with melted butter and place turkey breast side down. Brush the underside of the bird with the remaining melted butter.
• Roast breast side down for 45 minutes.
• With wad of paper towelling in each hand, turn turkey, leg/thigh side up, baste with pan juices, return to oven and roast for 15 minutes.
• Turn turkey other side up and baste again. Return to oven and roast another 15 minutes.
• Remove from oven a final time, turn breast side up, baste again, and roast turkey until breast registers about 165 F and thigh registers 170 - 175 F (another 30 to 45 minutes).
• Remove from roasting pan onto cutting board or serving platter. Let rest, covered with tin foil, for at least 15 minutes before carving.
• Use pan juices to make gravy.