Dave's Turkey Recipe

Listeners far and wide are clamoring for Dave's Turkey Brine Recipe. So, by popular demand, here it is:

Brine:

1. 3/4 cup Kosher 2. 3/4 cup brown 3. 1 gallon 4. 1/4 cup coarse

Heat water/sugar/salt to rolling boil. Take off burner, add pepper. Allow mixture to cool before placing into .

Place 10-12 lb. turkey in non-reactive container (extra large Ziplock bag or cooler) and cover with brine. Refrigerate for minimum of 24 hours, preferably 48 hours.

Tip: Water is optional. Any liquids will do for ; just try to avoid acidic liquids. You can substitute some or all of the water with whatever your heart desires. Wine, beer, fruit juices (apple is especially good), or all make good liquid base for your brine. Tip: You can add and to the brine. Any , , sweetener, fruit, will work; let your imaginations run wild! Think of a brine as a soup, there can be a lot of complexity in soup or just simple ones.

Remove turkey from the refrigerator and discard brine. Rinse turkey three times, pat dry.

Now cook the turkey as you would normally. We sprinkled a little Tony Cachere Cajun on the bird, stuffed the cavity with orange slices and roasted it in the oven. We roasted it breast side down until the last 20 minutes of cooking, then turned it breast side up (for that final 20 minutes).

You can smoke the turkey if you prefer. Follow instructions to determine how many hours per pound. Typically, it’s 30 minutes per pound (12lb turkey = 6 hours).

After cooking, remove the turkey from the oven and let it rest on the counter for about 15-20 minutes before carving.

Enjoy.

Dave