The Perfect Turkey Brine

Packet MAKES 2 BRINES

Each brine is for one 12-20 Ib. turkey.

Combine 1/2 spice packet (including bay leaves) 1 cup of Morton coarse kosher salt and 1 gallon in a large pot. Bring to a biol, stirring to disolve salt. Cool Completely. Place thawed turkey in a food-safe container. Pour cooled brine over turkey.

Add cold water as needed to cover, along with 1/4 cup coarse kosher salt per add additional quart of water. Refrigerate at 40 degrees. For below for 12-24 hours. Remove turkey, discard brine and bay leaves, pat turkey dry and roast until internal temperature reaches 165 degrees F.

✨You can also use the entire packet of spice mixture for an extra-flavorful brine, but half a packet works just as well! 
✨I personally like to squeeze two oranges and put them into the brine as well, once cooled take them out. 
✨I personally like to add orange slices to the turkey while cooking as well and fresh garlic.