Brining a Turkey
Source of Recipe
CopyKat
HOW TO BRINE: For this easy, inexpensive method, you need a 12-to-14-pound turkey, kosher salt, water and a large stockpot or clean bucket (such as a 5-gallon plastic pail). Oh -- and clear some room in your refrigerator; you'll need that, too.
Remove the giblets and neck from the turkey cavity. (You can use them for making stock.) Rinse the turkey under cold water and pat dry. Place it in the bucket and add the salt (2 cups per 2 gallons of water). Add enough water to cover the turkey by about an inch. Swish the water around to dissolve the salt and, as you do this, rub the salt into the skin.
Set the bucket in the refrigerator for 10 to 12 hours. Just before roasting, remove the turkey, discard the brine and rinse the turkey under cold water until all traces of salt are gone. Place it on the V-rack, breast side down to start and roast at 400 degrees. Follow Anderson's instructions for turning the bird, or use your own favorite method. That's it.
The turkey is done when an instant-read thermometer inserted into the thickest part of the breast reads 170 degrees and 180-185 degrees in the thickest part of the thigh.
If you're short of space or time, use a more concentrated brine and shorter soak. For a quick brine: Double the amount of salt and soak the bird for four hours in a cool spot (use frozen ice gel packs sealed in plastic bags to keep the water cold and place the bucket in an insulated cooler) or in the refrigerator.
As you can't stuff the turkey try serving it with Crockpot Stuffing.
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