I know there is the old debate… to brine or not to brine. Some people think it doesn’t make a difference, but I would have to politely disagree with those people. I didn’t always brine my turkeys, and then I did once… and I never stopped. It’s become part of my Thanksgiving routine and I believe it makes such a huge difference in flavor and tenderness. Try out my brine recipe this year and let me know what you think. I don’t think you’ll be disappointed. Happy Brining!

HERE’S WHAT YOU NEED:

• A large pot that will fit your turkey (with lid!)
• 1 gallon of chicken stock or broth
• 1 gallon of apple juice
• 2 oranges, quartered
• 2 lemons, quartered
• 2 apples, quartered
• 2 onions
• 8 cloves of garlic
• 8 bay leaves
• 10 sprigs of rosemary
• 1 bag of cranberries
• Peppercorns
• 1/2 cup of salt

Put all the ingredients in the pot and throw the thawed or fresh turkey in as well (legs up!) and cover. Refrigerate overnight. The next day – take out the turkey when you’re ready to cook it and rinse it thoroughly under running water, then prepare your turkey for the oven.