28 cups cold water (to bring total mixture to 2 gallons)
4 tablespoons olive oil or softened butter
1 day plus 3 hours, 25 minutes
1. In a bowl, combine Traditional Brining Blend with boiling water. Stir to dissolve salt and infuse water with flavor.
2. Add ice cubes; stir to cool mixture.
3. Rinse turkey under cold water and place in a container large enough to hold turkey with brine. A food grade plastic bucket works well. Pour brine mixture over turkey and add enough cold water to completely cover bird (brine should total 2 gallons).
4. Place in refrigerator to brine for 1-2 days.
5. When brining is complete, remove turkey from liquid and pat dry. (Do not rinse!) Preheat the oven to 325°.
6. Rub turkey with olive oil or softened butter inside and out. Place the turkey on a rack in a roasting pan.
7. Roast for 15 minutes per pound. Should be 165 at breast or 175 at the thickest part of the thigh. Be sure to check internal temperature at ¾ cooking time as brined meat cooks faster than unbrined meat.
8. Remove the turkey from the pan, place on the cutting surface and cover tightly with foil for 20 minutes before carving.
To add even more flavor to the turkey, combine four tablespoons of Victoria Taylor’s Turkey Rub with olive oil or butter and rub on turkey before roasting.