1. Place the turkey in the bucket or large non-aluminum pasta pot big enough so that it can be submerged in liquid. 2. Dissolve salt and brown sugar in the chicken stock, apple juice and white wine. 3. Add the herbs and pour over the turkey. 4. Add cold water until the turkey is completely submerged under liquid. 5. If the bucket has a lid then cover it or use plastic wrap and place in the fridge for at least 24 hours prior to roasting. 6. When ready to roast, remove turkey from the brine. 7. Discard the brine- do not use it to make gravy. 8. Pat the turkey dry with paper towels. 9. Stuff the turkey if you wish. 10. Brush with oil or melted butter season with seasoning salt and roast in the usual manner. 11. Boil up the neck and make the gravy from the stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
