Kimmie Rae, a loyal Cooking Outdoors listener passed along her own special brine recipe. She says it helps to make their holiday turkeys wonderfully moist and flavorful. Give it a try!
1 Gallon-unsalted vegetable stock
2 cups Kosher salt
1/2 cup brown sugar
1 tablespoon whole black peppercorns
1 tablespoon crystalized ginger
1 tablespoon juniper berries
In an 8 quart pot, add all ingredients. Bring to a boil, reduce to simmer for five minuites. Then allow to cool. Refrigerate overnight.
The next day--place turkey into picnic cooler or large bucket, and totally cover with the brine mixture. Allow to brine for 12-24 hours. Remove from brine, rinse in cold water, towel pat dry. Then cook as you normally would.