Brine:
1.25 cups kosher salt
3.25 cups sugar
2 c honey
Now for the smelly stuff:
2 sprigs rosemary (bruise them)
2 Bay leafs bruiesed (buise just means bend them or crack them to release oils and flavors)
Small bunch of fresh thyme
2 cinnamon sticks
1 tbls juniper berries
citrus fruit of choice (I like oranges) halved (one or two)
5 star anise
2 tbls cloves
Pour all of this into 2 gallons boiling water turn it off and let it come to room temperature stirring lots at the beginning then occasionally as you wish.
Place turkey in a container (like a big stock pot) that will hold it and which you can place in the refrigerator (usually after removing shelves). Pour cooled brine over turkey and refrigerate over night or for as much as 2 days. MAKE SURE YOU REFRIGERATE. You can also use an ice chest with contained coolants.
Take out of the brine. Dry inside and out. Then follow your favorite cooking directions.
That holiday does not have to sport the texture of a paperback novel. It does not have to taste like the hormones used to make its breast big enough to compete with a Southern California receptionist.
First start with a good bird (this works for chicken and other fowl and pork, etc). Get a heritage bird born of genetic stock, which pre-existed the green revolution (or in the case of most turkeys today "dry revolution"). These are more expensive and can be found at high-end super markets or via www.heritagefoodsusa.com. Unable to get these, as least get an organic turkey for a local farmer, or off the Internet.
Next brine this fresh turkey (Did I say fresh? Didn't think I needed to) at lease overnight and not more than a couple of days. Then, pat it dry and cook it. This recipe is adapted from one I saw in Wine Spectator Nov 30, 2004.
