Brining
(Two days in advance)

1 thawed turkey (all of our turkeys are fresh, never frozen)
Hills Own Brine*
water

In a large non-reactive bowl, dissolve brining mixture in water. This process is faster if you use warm or hot water. Be sure to bring back to room temperature before adding turkey.

Trim any excess skin (neck especially) from turkey and place in brine. Make sure you place in a container that is just slightly larger than the turkey. (Or use a brining bag.) Cover and place in refrigerator overnight.

If you are cooking the turkey before 2 p.m., remove the turkey from the brine the night before serving and place in refrigerator to allow the skin to dry.

If you are cooking the turkey after 2 p.m., do this the morning of serving.

* Hills Own Brine makes one gallon of brining solution. Depending on the size of your container, you may need two jars.