1The ingredients are fairly vague. You kind of play with them figuring out your own likes!
Heat all your ingredients (except garlic and onion)up in a large stockpot until salt is dissolved, I always use an entire tub of table salt (dont worry, its not salty!)
2Partially thaw turkey
Place your heated mixture over your turkey in a clean ice box, cover everything with ice. I leave the neck and giblets in the turkey.
close the box, leave it alone for 24 hours.
3I check a couple times making sure there are still ice cubes in it, ya dont want it getting warm!
I keep mine on the porch while it brines, this way it saves space in the fridge and the house!
The turkey pictured is 16 pounds and he actually brined for about 32 hours!
He was delishious too!!