The Ultimate Thanksgiving Turkey Brine

• 1- 1/2 gallon Ice Water (lots Of Ice)
• 1/2 gallons Tap Water (hot)
• 1- 1/2 cup Kosher Salt
• 2 cups Dark Brown Sugar
• 1 whole Lemon, Juiced
• 1 whole Orange, Juiced
• 1/4 cups Old Bay Seasoning (available In Most Grocery Stores)
• 1 teaspoon Chinese Five Spice (Asian Section Of Most Grocery Stores -- I Like The Sun Luck Brand)
• 5 cups Extra Ice, As Needed

1. Get a clean food-safe five-gallon bucket, wash it, then sanitized it with a gallon of water and a capful of bleach.
2. Make the ice water in the bucket.
3. Bring the tap water to a boil in a stock pot or large pan.
4. Remove the pan from the heat and add the salt, sugar, citrus juice and all of the seasonings.
5. Let the seasoning mixture sit in the pan, stirring occasionally, until all of the salt and sugar are dissolved.
6. Add the water and seasoning mixture to the ice water in the bucket.
7. Gently submerge the turkey in the brine, breast-side-down.
8. Oh, and make sure youve removed both pouches of innards.
9. Note: it must be completely submerged, so add more ice and water if necessary.
10. If the turkey tends to float, you can seal a rock in a zip-top bag and stuff it in the cavity.
11. Set the bucket in the coldest place you can find (I put mine outside or in the garage), cover with foil, wrap with a sleeping bag or blankets, and let sit for at least 12 and up to 24 hours.
12. Caution: its critical that the brine be kept at or under 40 degrees throughout the entire brining process, so check the ice and add more as needed.
13. An hour before youre ready to cook the turkey, lift it gently and slowly from the brine, allowing it to drain completely.
14. I turn it over just to make sure.
15. Pat the turkey dry with paper towels.
16. Rub the skin with canola oil and roast or smoke as desired.
17. Enjoy!

water, tap water, kosher salt, brown sugar, lemon, orange, bay seasoning, spice

Taken from tastykitchen.com/recipes/main-courses/the-ultimate-thanksgiving-turkey-brine/ (may not work)