[tubebender]

If you make gravy from the drippings and you baste the bird your gravy will be too salty to eat if you don't rinse it adequately. We found that out a few years ago.

Also we found that a brined bird cooked faster. We are using a Dacor convection oven.

I use a new five gallon bucket from the hardware store with a leakproof bag liner. I set that bucket in another bucket or two and wrap with a old blanket placed in a old cooler with ice. Place a plate and a weight on top of the bird to sink it.

A popular brine recipe from Alice Waters at Chez Panisse in the Bay Area

The recipe makes enough brine for a large turkey. If brining only one chicken or a pork roast, cut the recipe in half.

2-1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme,
or 4 tablespoons dried
1 whole head of garlic, peeled
5 whole allspice berries,
crushed 4 juniper berries, crushed

.

We will try Carlo's this year...

[tubebender]

Disregard #142???

[ken5050]

Thanks for the neat brine recipe..I've been doing it for years, but never added any herbs or berries..just the water, sugar and salt..though one time I did try the Coca Cola Classic...can you really taste the scent of the juniper/allspice/garlic?

[StarFan]

Thanks for the simple brining recipe, although I will have to forego juniper berries as I've yet to find them in my area. Any idea what a good substitute might be? Perhaps sliced fruit?

Your recipe is a lot less expensive than the one I was going to try which called for plenty of turkey broth, brown sugar, orange and lemons slices and 48 oz of honey and maple syrup for a 20 lb. turkey.