How to make a brine for a turkey (or any other meat)

by Cookthink

The next time you roast a turkey, try brining it. The brine lends flavor as well as moistness to your bird, and though it means starting the process a few days early, it only adds a few minutes of extra work. Bring a gallon of water to a simmer and then 1 cup kosher salt and 1/4 cup sugar, plus a few aromatic additions: 10 or so each of green, white and black peppercorns; 2 bay leaves; 1/4 teaspoon red pepper flakes; 1 teaspoon garam masala; 1 teaspoon ground ginger; 2 star anise and 2 tablespoons honey. Let the mixture simmer for a few minutes, then let it cool and refrigerate overnight to let the flavors mingle. In a large container (5-gallon food grade tubs work well, and so does a clean cooler), submerge the turkey and let it soak for at least 6 hours in the refrigerator. Pull the container out of the fridge a couple of hours before roasting the turkey and be sure to pat the bird dry before putting it in the oven.