Remove the giblets from the inside, rinse the turkey,and immerse in the brine..and refrigerate for 24 hours
If you have to use a cooler, because your fridge isn't big enough, put some foil on top pf the bird, and add severl frozen "ice packs" to keep it cold.
Remove from the brine..rinse the bird under cold water..and PAT DRY..then prepare as usual...best bird you'll ever eat..
Note..alternative method..instead of water and sugar..use the same volume of Coca-Cola CLASSIC, add the same amount of salt..
It is always splendidly delicious! But my daddy is one of those born cooks . . . everything he makes is perfect. < grrrrrr >
Three gallons of coke classic?
Really?
I've come across several brining recipes but no mention of rinsing the bird -- merely patting dry with a paper towel and allowing it to air dry. Are you rinsing it to get rid of excess salt?
I'm willing to try brining, but someone explain exactly what does it do, and how is it different?