Turkey Brine

This classic wet brine is adapted from an old Yankee Magazine recipe for a traditional New England roast turkey. It yields a moist and tender bird.

Ingredients

• 2 ¼

  cups kosher salt, plus more as needed

• 1

  cup granulated sugar

• 3

  bay leaves

• 1

  tablespoon black peppercorns, cracked, plus more as needed

• 3

  rosemary sprigs

• 3

  thyme sprigs

• 3

  sage sprigs

Preparation

1. In a pot or cooler large enough to hold turkey comfortably, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.