Turkey Brine - cooking recipe

Ingredients

32 cups warm water (2 gallons)
1 cup kosher salt (must use kosher salt ONLY)
1 1/2 cups light brown sugar (well-packed)
2 tablespoons black peppercorns (can use 1 tablespoon coarse ground black pepper)
3 -4 tablespoons garlic, coarsely chopped
2 tablespoons Worcestershire sauce (optional)
1 whole turkey (up to 20 pounds)

Preparation

Combine water in a large pot with salt and sugar, over high heat until dissolved.
Add Worcestershire, peppercorns & garlic, making sure Worcestershire is well combined.
Cool back to room temperature.
Wash the turkey inside and out with cold water.
You will need 2 gallon turkey size oven roasting bags.
Place one roasting bag inside the other, roll down the edges of the bags to help them stay open.
Put bags in a heavy roasting pan that will hold turkey.
Place turkey breast side down, with legs facing you in the inner bag.
Pour the cooled brine into the cavity and over the turkey.
Gather the inner bag as tightly as possible and secure with a twist tie.
Secure outer bag with twist tie.
Refrigerate in the roasting pan for 12-18 hours.
Remove from bags, rinse very well, pat dry with paper towels.
It's now ready for your favorite recipe.