I started brining 3 years ago and I'm not about to stop. The turkeys were so
moist and tender. I've already gotten calls from 2 of my brothers hinting that
maybe I should make the turkey again this year instead of my sister! (she
volunteered to host the whole family this year.)
My brine is very simple. you need:
5 gallon bucket with a lid.
A Turkey, thawed or at least mostly thawed.
1 cup of kosher salt (although last easter I used table salt and it was just
fine)
1/2 cup of sugar.
Water
Ice.
Fill bucket halfway with cold water, add salt and sugar and stir until
completely desolved. Add the turkey , and a few pounds of ice, make sure the
turkey is totally submerged. Put the lid on the bucket. Go to bed.( If you
should get up in the middle of the night check it and add some more ice if
all of the ice is melted). The next morning dump out the brine and rinse the
turkey off. Add whatever rubs you like-personally I go with a butter massage
and sprinkling of cajun seasoning all over. The gravy made from the drippings
is delicious-and no, it is not too salty.

Sandra