Turkey Brine

Turkey Brine
Brining is the secret to a delicious, flavorful turkey. Brining makes it moist and the salt causes the meat tissues to absorb water and flavorings. It also breaks down the proteins, resulting in a tender turkey. Use a container large enough to submerse the entire turkey, like a tall roaster or a bucket, otherwise you will have to turn the turkey periodically.		Total Time: Overnight
2 cups white wine 1 ½ cups orange juice ¾ cup kosher salt ¼ cup Cajun spice 1 cup light brown sugar 2 Tablespoons black peppercorns 4 bay leaves 4 sprigs of thyme ¾ gallon or so of water	Mix together and pour over turkey in tall pan. If you don’t want to add the Cajun spice, add another ¼ cup of kosher salt Place on the bottom shelf of your refrigerator to avoid spills onto other foods. Refrigerate at least 8 hours, but not more than 24 hours.
	When ready to roast, pour off the brine, rinse with cool tap water and pat dry with paper towels. Place your turkey in roaster, breast side up and proceed with your favorite recipe for seasonings. REMEMBER the turkey has already absorbed salt, so your drippings will be salty.