On Tue, 18 Nov 2003 04:40:25 GMT, "Kent H." > wrote:

>Sandra, how much water, per cup of salt?
>Thanks

I would imagine 2-1/4 to 2-1/2 gallons, since she said to fill the 5
gallon bucket half full. I use a similar method, only I put the closed
bucket in a 10 gallon plastic trash can and cover the bucket with ice.
As long as there is ice floating in the can, I know the bird is cold.

>
>Sandy n ne wrote:
>>
>> 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