large container for brining (cooler, bucket or storage container)
1gallonwater (more as needed)
In a sanitized container such as a cooler, bucket or storage tote, place a gallon of warm water.
Prepare the garlic by smashing the cloves and prepare the shallots by chopping them.
Mix together the dry ingredients, including the rosemary, thyme, smashed garlic, chopped shallots, salt and sugar.
Add the dry ingredients to the water and stir until the sugar and salt dissolve completely.
Add the turkey. Add more water until the liquid covers the turkey completely.
Store in the refrigerator for 1 to 3 days. Or if using a cooler, keep filled with ice for up to 3 days.
Before roasting, remove the turkey from the brine mixture and let it dry thoroughly before roasting. Pat dry with paper towels if needed.
Once dry, rub the turkey skin with butter and stuff with herbs if desired. Roast the turkey at 325F degrees for 15 minutes per pound. Tent with foil part way through to make sure the meat doesn’t overcook. The turkey meat should be 165F degrees at the thickest part, when it is done.
Allow the turkey to rest for 30 minutes before serving.
The brine time will be determined by the size of the turkey. For a smaller turkey that is 15 pounds or under, brine for 24 hours. For a larger turkey, brine for up to 3 days. If you plan to brine a large turkey for more than 24 hours, use 2-3 gallons of water for every 1 cup of salt, to make sure the turkey doesn’t over season.
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