Turkey Brine

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This is less of a recipe and more of a general set of directions. You can roast your Turkey however you like. Upside down, with an aluminum foil shield for the breast meat, regularly basted, or in a bag. Whatever has worked best for you, but brining makes all the difference. Be sure you are getting an untreated bird however. Some companies salt treat their Turkeys before selling the, and brining one of these birds will be complete overkill.

2 Quarts Ice
2 Quarts Apple Cider Vinegar
1 Cup Non Iodized Salt (You can get a high quality non iodized sea salt from Bloomingfoods for about $2 a package)
1 Cup Dark Brown Sugar
1 Tbsp whole peppercorns
10 whole cloves
1-2 Tbsp dried ginger pieces (can be had on the cheap at Bloomingfoods in their bulk spices section)
1 large cinnamon sticks

Boil the cider vinegar with the sugar, salt, and spices until the sugar and salt are just barely dissolved. Do this in a stockpot that will fit the Turkey. As soon as everything is dissolved take it off the heat and add the Ice. Make sure the liquid and stock pot have completely cooled and a little bit of ice is still solid. If the ice completely melts then add additional ice and cider vinegar to bring the temperature down, but keep the same acidity. Then completely submerge the Turkey. Again if the Turkey isn't completely covered add additional ice and vinegar. When the Turkey is covered put the stockpot in the refrigerator overnight.

Take the Turkey out of the brine after at minimum of 8 hours, but no more than 12. Pat dry the skin and inside cavity with a paper towel lightly. Pull the skin away from the turkey by pushing your hands under the skin. This will result in a crispier skin. Leave the Turkey exposed in your roasting pan in the fridge for a couple hours to help dry the skin out, then roast in your preferred manner till the inside of the thickest part of the meat registers 161 degrees farenheit. Take the Turkey out of the oven and allow it to rest for 15 minutes. The internal temperature will finish rising to the USDA safe 165 during this time.