Ingredients
1
tbsp each mustard seeds, and coriander seeds
1/2
pound kosher salt (usually comes out to 1 1/2cups)
1/2
cup light-brown sugar
1
branch of fresh Rosemary
optional: onion and/or garlic powder
1
fresh turkey (14 pounds), giblets removed (save for making gravy)
Directions
1.
Wrap seeds and peppercorns in a square of cheesecloth tie with kitchen twine.or use a tea ball. Bring 2 gallons water, salt, and brown sugar to a boil in a very large pot, stir to dissolve. Add bundle of seeds or tea ball, garlic, thyme, bay leaves and rosemary. Let cool completely. Fully submerge turkey, weighing it down with a plate topped with cans if necessary. (if you don't have a large pot, use a small beverage cooler large enough for turkey. Refrigerate the turkey in the brine for 24 hours but no more than 48 hours. (If you use a cooler, either bring the brine to coolest temperature possible and add 2 cups of ice and let stand in coolest part of your house.)
