Brining a turkey has mixed reviews. I have used a brine and I have not used a brine. I do believe it makes for a moister turkey. Experiment for yourself and decide which way you like best.
- 2 1/2 gallons water, divided
- 1 cup sugar
- 1 cup salt
- 1/2 cup cider vinegar
- 1 Tbsp. coarse ground black pepper
- frozen whole turkey (14 lb.), thawed
- COOK 1 qt. (4 cups) water, sugar, salt, vinegar and pepper in saucepan on medium heat 10 minutes or until sugar and salt are dissolved, stirring occasionally.
- Pour into plastic container large enough to hold brining liquid and turkey.
- Add remaining water.
- Cool completely.
- REMOVE and discard neck and giblets from turkey cavities.
- Rinse turkey; drain well.
- ADD turkey to brining liquid; cover.
- Refrigerate at least 10 hours or up to 24 hours.
- Remove turkey from liquid; rinse well with cold water.
- Pat dry with paper towels.
- Cook as desired.