Okay, this is now the third time we have brined a turkey before baking and I must tell you, we will never, ever, roast a turkey without brining it before!!!   It’s simply amazing what it does to make the most succulent and moist turkey I’ve ever had.  And it’s SO easy…

We use the most simple brine.  It’s just 2 cups of salt, 2 cups of sugar and a liberal dash of spices…. usually our house seasoning that is mostly garlic, season salt and a little Italian spices.  Mix this together with enough water to cover over your bird in a big pot.  For an average size turkey, brine it for about 8 to 12 hours.  Usually, we do this overnight.  When you are ready to roast the bird, just give it a light rinse and pop in a roasting pan.  We add a little bit of the brine to the bottom of the pan to make a steam for the bird.  And we lay a piece of foil over top, or you could cover with a roasting pan lid.  Slow cook, in a oven of 350 or so for as many hours as is needed for your size of bird.

The results are amazing.  Just so good.  And oddly, it does not taste salty, or sweet, it’s just that the brine solution helps to add a ton of moisture to the bird and once roasted, it is heaven on earth.

Honest.

That good.

In fact, I’m pretty sure we will be watching for turkeys at the auction.  Yep.  To brine.  And roast.