eating turkey..

sjohnny

What I do is put a 4 quart saucepan full of water on the stove and dump in a bunch of kosher salt and bring it to a boil. I put in other seasonings too depending on what I feel like putting in there (that's how most of my cooking goes and why it's all so awesome) - often it's a little bit of sugar, peppercorns, coriander seeds, allspice, cloves, etc. Let it cool to room temperature. I then put my thawed turkey in a trash bag (clean new trash bags are preferred) and set it in a cooler. Then I pour the brine into the bag and then fill the bag with water and ice and tie it shut. I put a probe thermometer in the cooler and shut the lid. If the temperature hits 40 degrees I add ice until it's under that. I leave it in there overnight or for up to 24 hours. When it's good and brined I take it out and rinse it off and prep it for the oven or the smoker.

Works for chicken too.