All-Purpose Brine

For a turkey up to 18 lbs.:

Combine one gallon of water or vegetable stock and entire bag of Gourmet Brine in a large stock pot over medium-high heat.  Stir occasionally to dissolve salt & sugar: bring to a boil.  Remove the brine from heat, cool to room temperature, and refrigerate.  This can be done 2 days in advance.

 When ready to prepare the turkey, place the brine in a 5-gallon container.  Place a thawed turkey (with innards removed) breast side down in brine.  Add up to one gallon of water, making sure the bird is fully immersed, cover and refrigerate for 12 to 24 hours.

Remove the bird from brine and rinse inside and out with cold water.  Pat the bird dry prior to roasting.  Prepare according to directions for weight and time.

Ingredients:  Unrefined sea salt, rock cane sugar, carrots, garlic, orange peel, rosemary, black peppercorns, ginger, lemon peel, onion, fennel seed, chives, bay leaf