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Recipe courtesy Eiko Vojkovich, Skagit River Ranch
For one 12-pound turkey, or two whole chickens | Start to finish: 12 hours brining time
from Edible Seattle November/December 2009
Brining helps the meat retain its moisture during the cooking process, resulting in an exceptionally juicy, flavorful bird.
2 gallons cool water
1 cup kosher salt
1/2 cup brown sugar
1 tablespoon black peppercorns
Combine the ingredients in a stockpot large enough to hold entire turkey, and heat gently until salt and sugar are dissolved. Place whole, washed turkey (remove giblets) in brine until completely submerged. Cover and refrigerate for 12 hours. Rinse turkey well with water, and pat dry. Cook according to your favorite method.
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