Turkey Brine

<ol style="margin-top:0in" start="1" type="1">
<li class="MsoNormal"><b>Prepare
the concentrate</b>: In a large pot, combine 4 cups of the water with the
salt, sugar (if using), and flavor agents. Bring to a simmer, stirring
until the salt and sugar are completely dissolved.<o:p></o:p></li>
<li class="MsoNormal"><b>Cool
the brine</b>: Remove from heat and stir in the remaining 12 cups of cold
water (or substitute some with apple juice or vegetable stock for added
flavor). Allow the mixture to cool completely to room temperature before
adding the turkey to prevent bacterial growth.<o:p></o:p></li>
<li class="MsoNormal"><b>Brine
the turkey</b>: Ensure your turkey is thawed (unless using a specific
brine-from-frozen method) and the giblets/neck are removed. Place the
turkey in a large, food-safe container, a brining bag, or a 5-gallon
bucket. Pour the cooled brine over the turkey, adding more water if
necessary to fully submerge it.<o:p></o:p></li>
<li class="MsoNormal"><b>Refrigerate</b>:
Cover the container and refrigerate at or below 40°F (4°C) for 12 to 24
hours. A general guideline is about 1 hour per pound of turkey.<o:p></o:p></li>
<li class="MsoNormal"><b>Prepare
for roasting</b>: Remove the turkey from the brine, discard the liquid,
and pat the bird thoroughly dry with paper towels. Do not rinse, as this
is unnecessary and can spread bacteria in your sink. Air-drying the turkey
in the fridge for a few hours after brining can help ensure crispy skin.&nbsp;<o:p></o:p></li>
</ol>