Steps: |
| -Combine all ingredients in a large container. Stir to dissolve the salt and sugar. |
| -Place the bird in a brining bag or extra large zip-top bag; pour the brine over. |
| -If there is room in the refrigerator, place the bird on the bottom shelf on a baking sheet. |
| -The alternative is placing the bag, bird and brine into a cooler and covering with several pounds of ice. |
| -The bird should be brined no less than 4 hours and no more than 8 hours. |
| -When you remove the turkey from the brine, rinse it well and then pat it dry. |
| -You want the turkey as dry as possible so that it will brown instead of of steam in the oven. |
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