Recipe: Turkey Brining

Hi, I have been brining turkeys for quite awhile. I use a round igloo cooler and have been able to get 22-24 lbs turkeys in it. Never ever has the meat been salty. I use kosher salt and herbs, what ever you like.

First I put water in cooler and add ice, a 5 lb bag. Let that sit a while, then remove ice cubes and most of the water (leave enough water to submerge the turkey in it).

Add the turkey head first into the icy cold water, add salt and anything else. I lift turkey up and down to dissolve the salt. Turkey washing machine. Do this the day before roasting, keeping the temperature below 40 degrees F. I check temperature often and add ice if needed. The cooler has a lid and handles and sits outside till ready to use.

Then rinse the turkey well inside and out, roast and enjoy!