Allow at least 24 hours of thawing time for per 5 pounds of turkey, and always thaw the bird in the refrigerator in its original wrapping.

Brine turkey overnight in cooler. Mix the dry spices with the brown sugar, making sure to break up any lumps. Web boil water in a large pot submerge bird down to the feathers on its thighs swish the bird in the pot for about 20 seconds and then remove hang the turkey by the head and pluck away time to quarter it (unless you’d rather cook the whole bird) remove the entrails and wash the cavity Brine mix, lemon, orange, thyme, and peppercorns.

Add the brown sugar, salt, shallots, garlic, herbs and spices. Stir to combine and bring mixture to a boil. Add 2 cups of salt and stir well.

Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Web mix the brine solution. Eastern time, monday through friday.

Brining isn’t a topic that gets brought up most of the year. Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Turn the heat off, and let the brine cool down.

Add more water if needed. Pour cooled brine and iced water over turkey. Place the thawed turkey, rinsed with giblets removed, into a large cooler.

Web either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs. Remove bag of giblets and and organs from turkey/s cavity. Set it out of the way — if you have curious children or pets, put a heavy pot or a couple of cookbooks on top.