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Bring 4 cups of water to a simmering boil. Add
salt and sugar. Stir until the sugar has
completely dissolved. Turn off the heat. Stir in
8 cups cold water, apple cider vinegar, sage,
thyme, rosemary, pepper, and ice. The brine is
ready to be used.
Remove giblets and neck from the cavity. Rinse
the outside and inside of a thawed turkey. Using
paper towels, pat the turkey dry. Complete
submerge the turkey in a large soup pot bigger
than the bird and cover with a lid. Allow the
turkey to marinate for 12 hours for a small
turkey (8-10 lbs) and up to a full day for a
bigger bird. (Update- 11/27/13 - You may need to
flip your bird half way through the brine
process) Rinse turkey and pat dry before adding
additional seasoning, butter, or oil in
preparation for roasting.
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