Begin brining the turkey 24 to 48 hours before roasting.

1. In a large stockpot for food-safe plastic buckey, combine salt and hot water.

2. Stir until salt dissolves completely.

3. Add 1 gallon of the cold water, peppercorns, garlic powder, and thyme. Stir to combine.

4. Remove giblet package, if present, from inside turkey cavity and refrigerate giblets for use in the turkey broth.

5. Rinse the turkey inside and out with cool, running water.

6. Remove any plastic inserts including a pop-up thermometer and plastic or metal "harness," if present.

7. Peel off and discard any large pads of fat (but leave skin flaps intact) around the openings of the cavity.

8. Place turkey in the brine. Continue to add cold water until turkey is completely submerged.

9. Stir, cover, and refrigerate.


Adapted for Beyond Wonderful from Cooking School Secrets for Real World Cooks
by Linda Carucci (Chronicle Books 2005).