A Perfect Turkey starts with 24 hours of a brine soaking

posted Nov 30, 2015, 7:17 AM by Andrew Chadick   [ updated Nov 21, 2019, 3:33 PM ]
7 ounces of Course Kosher Salt, 
1 ounce of Brown Sugar, 
1/2 cup of Cranberries, 
1 tablespoon of Allspice, 
1 cup of diced (granny smith) green apple, 
1 clove of peeled and crushed Garlic, 
1 Orange - use with the Peels left on - chopped in chunks, 
4 tablespoons of Whole Black Pepper, 
2 tablespoons of Rosemary, (~1 stripped stem)
2 tablespoons of Green Peppercorns, 
2 tablespoons of Thyme, 
7 Dried Bay Leaves, 
2 tablespoons of Sage, 
and a whole Vanilla Bean scored every 1/4" along it's length.

In a large 50 fluid ounce sauce pan, fill 3/4 of the way with filtered water, and bring to a boil.  
Add both the dry and fresh ingredients listed above and stir until salt is liquefied.   
Turn off burner and let cool. Cool the water to room temperature.  

Pour contents into a large bag, add the turkey, close it up.  
(I find that a large plastic laundry bin works to contain the loose bag of water/turkey while it soaks.) 
Keep in a cool place.