When I was a kid, brining wasn't a thing — at least, it wasn't
in our family. Grandma, may she rest in peace, always served a very
dry turkey. That was the cause of my affinity for dark meat —
it's fattier and less susceptible to a lack of moisture.
We first brined a turkey at Christmastime a couple of years ago.
The bird was so juicy it sprayed juice all over both of us AND
the kitchen ceiling when I started carving it.
Here's the boss' brine recipe:
| 1c | Kosher salt |
| 2 qt. | stock |
| 10 cloves | garlic |
| 1T | fresh rosemary (sprig) |
| 1T | peppercorns |
| 1T | fresh sage (sprig) |
| 3 leaves | bay leaves |
| 3T | brown sugar |
| 1 gal. | water |
|