INGREDIENTS: KOSHER SALT, SEA SALT, SUGARS (SUGAR), STAR ANISE, ROSEMARY, SAGE, GRANULATED GARLIC, THYME, BAY LEAF
Take off the turkeys plastic wrapper. Remove the giblets and neck from the turkey cavity and reserve.
Soak your bird in clean water for at least 6 hours (if it is already injected or salted this is a good step to do). Rinse, then brine. Check that your bird is fully thawed. If it is not fully thawed you can use this soaking time to put your bird in a pot and let cool water dribble over the bird to assist with the thawing process.
This brine recipe is good for a 10-14 lb turkey= 1 cup of salt. You want to brine for about as many hours as the weight of your bird. (ie a 10-12 lb bird would brine for 10-14 hours)
Place all the dry ingredients in a saucepan. Add 6 cups of water. Heat until crystals dissolve. Let it fully cool. Place your turkey in a large stock pot or in a large plastic bag add cold water and your brine solution making sure that the bird is completely submerged in the liquid. Shift the position of the bird a couple of times to make sure the brine can get in everywhere. Refrigerate or place in a cooler with ice overnight.
In the morning, dump out all the brine (do not reuse). Rinse bird thoroughly. Place on a cookie sheet for easy handling. Let drain while you prepare the bird for roasting.