Here is Alice Waters' brine recipe:
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 brown(white is OK) 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
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine.
Add all the ingredients and stir for a minute or so until the sugar and salt dissolve.
Refrigerate poultry in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.
When ready to roast, remove turkey from brine and rinse thouroughly. No need to salt the cavity of the turkey because it has already been salted with the brine.
Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper.
Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees.
This makes the juciest, yummiest turkey imaginable.
I've got to try this!
Thanks for the recipe.
I started brining my turkey this morning, for the first time, using your recipie! I can't wait to see how yummy it turns out!! :-) I'm also going to try cooking it upside down for the half the time too. Thanks for your recipie on how to do this. Happy Thanksgiving!!
btw, I have to cook my Turkey tomorrow..that's why I'm brining it today! LOL!