How to brine a turkey

Brining a turkey is the best way to guarantee moist, tender meat, as the electrically charged ions in the saltwater plump up the muscle tissue allowing it to absorb the mixture (which can be flavored as desired) through capillary action. This changes the structure of the proteins, preventing the extra moisture from escaping during roasting. Turkeys can be bought already brined, but I prefer doing it myself. Reduce the salt by half to 1 cup if brining for 24 hours.

2 cups Kosher salt
¼ cup Granulated garlic powder (optional)
2 gals. Cold water
(optional) 6 2-lb. frozen ice packs (make sure they are not compromised; avoid any leaking)
1 12-14 lb. turkey, fully thawed if frozen (fresh, organic turkeys are best)
1 cup each Coarsely chunked onions, celery, lemons and apples
1 Tbsp. Fresh thyme leaves (packed)
1 Tbsp. Fresh sage chiffonade (packed)
1 Tbsp. Fresh coarsely chopped parsley (packed)
1 tsp. Cracked black pepper
¼ lb. Butter, melted
Dry, white wine, as needed

Using gloved hands, remove the giblets (reserve for stock/giblet gravy), rinse and pat-dry (with paper towels) the cavity of the turkey. Mix the kosher salt, granulated garlic, and two gallons of cold water in a 5-gallon bucket or container with a cover. Carefully immerse the turkey in the brine, cover, and chill for 8-10 hours.

Cooler method: If refrigeration space is at a premium, mix the brine in a 5-gallon cooler, immerse the turkey, place a frozen ice pack into the brine at each corner of the cooler, top the turkey with the two remaining ice packs, cover, and soak for 8-10 hours.

Preheat oven to 450ºF. Using gloved hands, remove the turkey from the brine and transfer to a clean work surface (I line it with aluminum foil for safe/easy clean-up). Mix the onions, celery, lemons and apples with the thyme, sage and cracked pepper to make an aromatic mirepoix, and place loosely in the cavity of the turkey. Rub the outside with melted butter (save a little for the foil) and season lightly with kosher salt and black pepper only.

Place a poultry rack in a heavy roasting pan, line it with aluminum foil and brush the foil with melted butter. Carefully place the turkey, breast-down, on to the prepared rack. Add enough water to cover the bottom of the roasting pan by a ½-inch (do not allow to go dry throughout roasting), place in the bottom rung of a pre-heated 450º oven, and roast for 30 minutes.

Open the oven, carefully pull out the oven rack half-way, and using two cook’s tongs, turn the turkey a quarter-turn so that it is on its side. Sprinkle the turkey liberally with the wine, slide back the rack, and roast another 15-20 minutes. Repeat the process on the other side for another 15-20 minutes. Repeat the process one last time, with the breast-side up, for 30 minutes longer. Check for an internal temperature of 155ºF. at the joint where the thigh meets the body (carry-over cooking will take it the rest of the way as it is resting). By using this roasting method a 12-14 pound turkey can be roasted perfectly brown and crisp while moist and tender in 1½-2 hours.

Courtesy: AJ's executive chef, Mario