Brining a turkey requires a bit more planning than normal, but this post should help you work out a schedule.
If you're using a fresh turkey, you'll want to brine it for 24 hours. If you're using a frozen turkey, you'll only brine it for 12 hours. Frozen turkeys have lots of salt already, so the salt level in the brine requires less time for brining.
Spice Hunter makes the process simple. I buy a disposable styrofoam cooler so I don't have to sanitize my regular cooler after. Nobody wants a cooler that's had raw turkey juice in it!
First, figure out what time you want to serve your meal. Now, count on one hour for your bird to rest after it comes out of the oven. Allow about 3 1/2 hours of roasting time for a 16 - 20 lb turkey. Allow 12 hours of refrigerated dry time. Allow 12 - 24 hours of brining time.
The night before you want to brine your turkey, prepare your brine and let it cool. Refrigerate overnight.
Place your turkey in the brine bag and place in the disposable cooler. Pour the refrigerated brine solution into the bag and add a gallon of cold water. Tie the bag securely. Cover with ice and place the top on the cooler. Allow it to sit for 12 - 24 hours.
Remove your turkey from the brine and pat it dry with paper towel. Place it on a sheet pan and refrigerate it for 12 hours uncovered. Do not let it touch anything. Remove your turkey from the fridge 2 hours before you're ready to roast. Place it in a Reynold's turkey size roasting bag and cover it with Chef Shamy Lemon Herb Butter. Stuff the bird with a poultry herb mix of Rosemary, Sage and Thyme. Add one lemon sliced into 8ths, celery and a red onion. Do not add salt. The brining has enough salt.
Roast your turkey at 325 degrees for 3 1/2 hours. It will be moist, delicious, and have a nicely browned skin. It will be absolutely delicious.
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