SAVORY TURKEY BRINE
(Recipe for a 16- to 24-pound turkey)
The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5-gallon bucket, mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot, cover with a lid and refrigerate overnight or at least 8 hours. Remove turkey from the brine, rinsing well. Follow your regular cooking instructions.