Turkey Brine

Brine your turkey!  It might sound like a lot of work, but it's no more than throwing some salt and spices in a pot and soaking your turkey overnight.  I've used this recipe for 12-15 pound turkeys.  It makes for a perfectly juicy turkey.

To brine turkey:

1/4 cup kosher salt

1/4 cup honey

1 head garlic, cut in half (do not peel)

2 dried bay leaves

4 sprigs fresh thyme

2 large whole sprigs fresh sage

2 teaspoons whole black peppercorns

2 teaspoons allspice berries

1/4 cup fresh celery leaves (from 1 bunch)

To roast turkey:

3 tablespoons unsalted butter, melted

Leaves from 2 large sprigs sage, plus several whole sprigs for garnish

Brine turkey:

Rinse turkey parts and place in doubled 2 1/2-gallon resealable plastic bags (or large stockpot). Add salt, honey, garlic, bay leaves, thyme, sage, peppercorns, allspice, and celery leaves. Add enough cold water to cover turkey — about 3 quarts. Press out air, close bags, and place in large bowl or other container to protect against leaks. Refrigerate at least 6 hours or overnight.

The whole recipe is here (I've never done the whole thing): https://www.epicurious.com/recipes/food/views/Deconstructed-Holiday-Turkey-with-Sage-Gravy-236317