Herbed Salt: Rub first six ingredients in small
ave these for the broth recipe) from the turkey, as well
>To brine the turkey, remove the turkey from wrapper, remove interior
he amount of salt proportionately for smaller or larger birds, ranging
Blend all the rub ingredients.
Pat the thawed turkey dry, inside and
Thaw the frozen turkey.
Rinse and pat dry
f the skin covering the turkey's breasts and gently peel
>- Place turkey, neck and livers in mixture for 8-12
FOR THE TURKEY: Rub turkey inside and out with cheesecloth
e inside the other. Place turkey in the bag-lined pot
eck from the turkey, and rinse the turkey with cold water
d refrigerate for 4 to 5 hours.
Remove the turkey from
Fill body of the turkey with your favorite stuffing (
rge enough to hold the turkey, mix the water and
kin of turkey, separating skin from breast and thighs.
Rub 3
the turkey and reserve for the gravy. Rinse the turkey inside and
fore proceeding).
Marinate the turkey: In a 2-gallon
fore serving.
wash the turkey well with cold water.<
ooler and allow the turkey to brine for 12-24 hours. Check
ine mixture over and around turkey.
Carefully draw up and