5 quart hot water 1 ½ cup kosher salt or 3/4 cup table salt 1 ½ cup sugar 1 bunch fresh thyme (about 1 ounce) 5 bay leaves 45 black peppercorns 3 quart ice
**Tip:
If you don’t have an oven-going meat thermometer, use an instant-read thermometer inserted into the center of an inside thigh muscle to test the final temperature (Step 6).
To Tie Turkey:
Using 100-percent-cotton kitchen string or twine, place string under the turkey with the breast side up. Bring the two ends over the wings; twist and bring ends under the drumsticks. Tie ends over the ends of the drumsticks.
Turkey and Wild Rice Pilaf:
Stir chopped cooked turkey into prepared long grain and wild rice mix along with chopped apples and dried tart cherries. Sprinkle with snipped fresh parsley.
Maple Brine:
Prepare Basic Brine as directed, except substitute 1 cup pure maple syrup or maple-flavor syrup and 1/2 cup packed brown sugar for the granulated sugar in the brine.
Beer Brine:
Prepare Basic Brine as directed, except use only 2 quarts ice and add three 12-ounce cans cold beer with the ice; stir to combine.
Herb-Garlic Brine:
Prepare Basic Brine as directed, except add 4 cloves garlic, sliced, and 4 sprigs fresh rosemary. After patting dry, rub turkey with a mixture of 2 teaspoons paprika; 2 teaspoons dried thyme, crushed; 1/2 teaspoon garlic powder; and 1/4 teaspoon ground black pepper.
