After lots of changes to plans, we’re having Thanksgiving dinner at our house tomorrow. I’m making the turkey! It’s my first, so I went ‘fancy’ with a brine, which isn’t really fancy… it’s just soaking the turkey in salt water with a bunch of herbs. Finagling it the garbage bags and filling them up with water was pretty tricky though. (Glad I had some plastic gloves.) I tried a big bowl first, but it wasn’t allowing the solution to cover it completely. So, this garbage can was a good fix.

Here’s the recipe from Epicurious:

Herb-Brined Turkey

• 3 gallons water (I didn’t have enough room for 3, so I used 2. And note to self: 1 gallon = 16 cups.)
• 1 3-pound box coarse kosher salt
• 1/2 cup whole black peppercorns
• 1/3 cup fresh thyme sprigs (I used the entire package for these three herbs… 0.66oz each.)
• 1/3 cup fresh marjoram sprigs
• 1/3 cup fresh sage sprigs
• 12 Turkish bay leaves
• 1 13-pound turkey (Mine’s 16. I want left overs!)

Stir 3 gallons water and salt in large pot until salt dissolves. Stir in peppercorns and next 4 ingredients. Add turkey to brine. Place large plate atop turkey to submerge. Place in refrigerator. Soak turkey 8 to 10 hours. Remove turkey from brine; rinse and pat dry. (Can be prepared 1 day ahead. Store uncovered in refrigerator.)

Preheat oven to 450°F. Place turkey on rack in large roasting pan. Rub butter over turkey. Sprinkle with salt and pepper. Place turkey in oven. Reduce temperature to 325°F. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, about 2 1/2 hours. Transfer turkey to platter; tent with foil. Let stand at room temperature 30 minutes before carving (internal temperature will rise 5 to 10 degrees).

Another note: I didn’t really understand ‘brining’ until I watched this video.