Turkey Brine

*6 c. hot water

*1 lb. kosher salt

*1 lb. dark brown sugar

*5 lbs. ice

*13-14 lb. turkey

This recipe comes from Alton Brown. We used it for one of our Thanksgiving turkeys this year...it made for one seriously good bird.

Combine water, salt and sugar to dissolve. Add ice to cool. Put turkey in large pot (or 5-gal insulated water jug), cover completely with brine and soak in a cool place for 8-16 hours. Remove turkey from brine and pat dry and let set at room temperature for 30 minutes. Heat peanut oil to 250, put turkey in and raise temperature to 350. Fry according to manufacture instructions. Turkey can be removed when the breast temp is appx 151 degrees and it will continue to rise while it rests to about 160. Let rest about 30 minutes before carving.

After brining a turkey, the meat is so tender, it will almost fall apart. You could fry, roast or cook the bird any way you'd like and you'll be happy you did.