How do I brine a turkey? Recipes?

Also, I am going to bake one traditionally and fry another. Is it okay to brine the one I will fry?How do I brine a turkey? Recipes?
It is actually recommended to ';Brine'; your turkey if you ARE deep frying. I have done several Turks and Chix with really good success.





Turkey Brine:





Ingredients


6 quarts hot water


1 pound kosher salt


1 pound dark brown sugar


5 pounds ice





Directions


Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler or large cooking kettle/pot and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.





Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.


How do I brine a turkey? Recipes?
Turkey Brine





1 gallon vegetable broth


1 cup sea salt


1 tablespoon crushed dried rosemary


1 tablespoon dried sage


1 tablespoon dried thyme


1 tablespoon dried savory


1 gallon ice water





In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.


When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.


Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.


Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.


Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.



Fruity Turkey Brine


The citrus fruit in this brine not only add a great tangy flavor but also act to tenderize the meat of the poultry. The mild acid of the lemon will help to carry flavors deep into the meat.


Prep Time: 20 minutes


Ingredients:


1 gallon water


1 cup salt (1 1/2 cups Kosher or coarse salt)


1 lemon


1 orange


1 onion, cut into thick slices


4 cloves garlic, crushed


4 bay leaves


1 tablespoon dried thyme


Preparation:


Take two cups of the water and place in a saucepan. Bring to a low boil. Add salt and stir to dissolve. Pour into a large pot. Cut lemon and orange into 1/8ths. Squeeze juice into pot and drop in citrus pieces. Add all remaining ingredients. Keep refrigerated until you are ready to use.


Place poultry and brine in a large plastic container. Keep refrigerated. Brine for 1 hour per pound. Rinse poultry completely when finished brining.





Bon Appetit









yay! i did this last year for my first turkey i ever made and it turned out GREAT! i just put the turkey in a bucket (5 lb tall bucket) then you fill that with the water to cover the turkey, then its like a pound of kosher salt, and a lb of honey(on the little bear shaped bottles some will say how many pounds rather ounces, just gotta look), and a lot of ice, and you leave it overnight in the brine, then you cook the bird as usual, take it out of the solution, dry it, stuff it, baist it a little, then let it brown! i baisted mine with butter mixed up with the remaining honey that was not use for the brine, i got the brine recipe from Alton Brown on his show good eats,





the turkey came out SUPER juicy, and was even juicy still after a few days in the fridge, im really excited to do this one again, my family really loved it!





heres the recipe





Ingredients


1 gallon hot water


1 pound kosher salt


2 quarts vegetable broth


1 pound honey


1 (7-pound) bag of ice


1 (15 to 20-pound) turkey, with giblets removed





Directions


Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.





Remove the turkey from the brine and dry thoroughly.





hope you like it, mine was fantastic... to garnish it, i hand chopped up some carrots and celery sticks in the pieces, then i steamed them in a skillet with a little chicken broth until they were tender, they tasted way better than regular water, and the colors looked so pretty surrounding the turkey on its platter.



You have to submerge the turkey in a large pot. You put a lot of salt in the water, you also add what ever seasoning you think would be good. There are tons of brine recipes. It's best to leave the turkey in the fridge to soak overnight. Salt and water are the main ingredients.





It is not good to brine a turkey that you are going to fry. The moisture could make the grease splatter.





I'm going to give you a sweet brine. Some apples and citrus should make the turkey good.





BRINE: ULTIMATE BRINE FOR TURKEY


Master Recipe





1 1/2 cups, (flaked) Kosher salt**


**See notes below regarding amount of salt and types of salt


1 1/4 cups, brown sugar


10 whole cloves


3 teaspoons, black peppercorns


1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)


the peel from one orange or one tangerine (colored part only - not white pith)


optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage





Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.





Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).





Cover the pot and refrigerate* for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual.
I get all of my recipes from FoodNetwork.com, and Alton Brown/Good Eats if possible. I know he's done episodes on Turkey that include brining, frying, and traditional cooking.





Here's his recipe for deep-fried turkey (including brining instructions):


http://www.foodnetwork.com/recipes/alton鈥?/a>





And roast turkey (also including brining instructions):


http://www.foodnetwork.com/recipes/alton鈥?/a>





Alton Brown has never steered my wrong. Good luck!
rub shrimp brine all over it. they sell shrimp brine at your local pet store





**Update** I still like my answer better lol