1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
I also make stock with the giblet and neck. This is what I do….courtesy of Martha..
Giblet Stock Recipe…Giblet Stock
1 tablespoon extra-virgin olive oil
Neck, heart, and gizzard from turkey
3 celery stalks, halved crosswise
3 carrots, halved crosswise
1 medium onion, quartered
8 ounces white mushrooms, halved
4 quarts (16 cups) water
2 bay leaves
1 teaspoon whole black peppercorns
1/2 bunch fresh thyme
12 fresh flat-leaf parsley sprigs
1 tablespoon coarse salt
1.Heat oil in a stockpot on high. Add turkey parts, and cook until browned, about 8 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; cover partially. Simmer gently, skimming foam from surface as needed, for two hours.
2.Pour stock through a fine-mesh sieve into a bowl, discarding solids. Place bowl in an ice-water bath to cool. Stock can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
I do this the night before Thanksgiving—that way it is all ready for when you are ready to make gravy the next day.
More Thanksgiving recipes to come!!!