• 12 to 14 lb Turkey, not pre-basted
• 1-1/2 Cups kosher salt
• 1 Cup sugar
• 2 Bay leaves, broken into pieces
• 4 Juniper berries, smashed
• 4 Allspice berries, whole
• 1 Head of garlic, peel and separate cloves
• 1/3 Cup fresh chopped thyme
• Water as required
How to make Turkey Brine:
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In a large bowl combine salt, sugar and 4 quarts of water.
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Keep stirring, till the sugar and salt are dissolved.
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Add the remaining ingredients to it.
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Put the turkey in the stockpot and mix the brining solution with it.
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Add sufficient cold water to this so that the turkey is fully submerged.
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Now cover the container and place it into the refrigerator or another cold storage area.
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Allow the turkey to stand in the solution for 10 to 12 hours.
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After the required soaking time, take out it from the container and thoroughly rinse under the cold water.
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Brining solution should be discarded as it cannot be reused.
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The turkey can be cooked using several cooking methods, such as roasting, grilling and deep-frying.
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