How to “Brine” a Turkey
Make up the brine mixture.
Clean and prepare turkey, reserve giblets and neck for broth and/or stuffing.
Add thyme and bay leaf, and peeled, roughly chopped onions.
Cut fruit into halves or wedges, squeeze juice into brine, and toss in the fruit as well. Do according to taste and as desired.
Submerge
turkey in brine to cover in a clean bucket or pot and refrigerate or keep in
a cool place overnight.
NB: 1) The turkey MUST BE
COVERED; 2) Do not use iron or Aluminum containers.
When done, remove and rinse turkey (discarding brine and accoutrements) and cook as you normally would.
Note: To figure out how much water you'll need, place turkey in the container, add water to cover, remove turkey and measure water.