Soak your turkey in heavily salted water with herbs to achieve a tender, moist centrepiece when roasted.
I boiled 1.5 cups coarse salt with about 8 bay leaves, 1 tablespoon each pepper corns, tyme and rosemary in only 1 quart water (or 4 cups). Once salt dissolved I added another quart icy cold water and waited for water to cool before adding 15 lb turkey for 12 hours. Before putting in oven i stuffed 1 medium onion, 1 apple and 1 orange to turkey cavity and cooked breast side down. After only 4 hours the turkey fell apart before I could turn it breast side up -- next time I will turn it over 2 hrs earlier instead -- was DELISH -- loved not having to use broth or cider in brine. - 02 Feb 2019 (Review from Allrecipes US | Canada)
Yes!! Loved it however I added organic garlic, celery & onion FABULOUS!!!! - 23 Dec 2017 (Review from Allrecipes US | Canada)
Took a while, but WELL worth it! All my turkeys will be brined from now on. - 21 Dec 2017 (Review from Allrecipes US | Canada)