Apple Cider and Herb Brined Turkey

Brining is a wonderful way to create deeply flavored meat. You'll need an extra refrigerator with enough space to be able to make this recipe, or live in a cold climate where the temperature in your garage is below 40 degrees F the entire time the turkey is left out to brine in the pot. Pictured here is a 15-pound turkey. The larger the turkey, the longer it will need to soak in the brine. I add all of the ingredients to a very large stainless steel pot, except for the water, then add the turkey and add water to cover. It will be about a gallon, give or take some, depending on the size of your turkey. If you add more than a gallon of water (say for a larger turkey), you will want to add ¼ to ½ cup more salt, otherwise the brine may not be strong enough. Follow my roasting times below that match the weight of your turkey.