Remove giblets and neck from the cavity.

Make your own brine for turkey. From there, the flavor variations are endless. Using paper towels, pat the turkey dry. Web make your own pickle brine.

Thaw the turkey (will take about 4 days in a refrigerator or 8 hours in cold water). Web brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. The brine is ready to be used.

Transfer the turkey (uncovered) to the fridge for at least 24 hours, up to 72 hours. Pour the solution over the turkey, followed by 3 quarts of cold water. Web as a general rule, add 1 cup of salt for every gallon of water you use.

Apply 1/2 cup of the dry brine on the turkey's back, 1/2 cup on the legs, and 1 cup on the breast. Web combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients.

Add bay leaves, peppercorns, rosemary, thyme, and cloves. Web 7 quarts (28 cups) water 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds Web 5 mins cook time:

2) bring mixture to a boil, stirring frequently. Prepare the turkey by removing the neck and giblets and patting the bird authoritatively. Web for the dry brine.