[From Liz and Jeanne]
How to Brine a Turkey [note amendments below]
This is a humble correction from the person who actually cooked the turkey this year.
DO NOT cover the turkey with cider first. Create the brine with the Kosher salt and cider FIRST, being sure to completely dissolve the salt BEFORE you pour it over the turkey. Also, create at least two gallons of brine for a twelve pound turkey, three for a much larger turkey. We used 3 gallons for our 19 pound turkey this year, and last year just two gallons for our 12 pound turkey. The turkey must be completely submerged. This year we used a 22 quart stock pot.
Also, the drying time isn't completely necessary--I didn't dry the turkey this year and it came out fine (though the comment about the wings was because I neglected to rinse the wings and so they were particularly salty). The turkey cooks much faster being completely covered so use a meat thermometer to check done-ness, about 2/3 into the estimated cooking time.
And boy, is the gravy from a brined turkey super-nummy (if I do say so myself).
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