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THANKSGIVING IS the picture-perfect day to celebrate time-honored traditions. From appreciating the bounty given to us, to preparing the quintessential holiday meal, it is a time to enjoy the company of those we love with celeb?ratory foods. More so than any other day, on Thanksgiving everyone is hungry and waiting for the moment when the beautifully bronzed turkey is presented, surrounded by sumptuous, seasonal sides.
Across America, turkeys eaten on Thanksgiving are cooked in seemingly countless ways, but for the cook whose goal is an incomparably juicy turkey with wonderful flavor and texture, brining is the way to go. It is a great method for adding flavor and moisture to your turkey, and helps to keep it from drying out. Whether you fry, grill, roast, or smoke your turkey, bring on the brine!
If you've never brined before, no worries, we're happy to share the basic steps of brining with our own flavorful brine recipe. You will need to begin the brining process on Thanksgiving Eve, the night before you plan to cook your turkey.
Equipment and Supplies:
 To brine the turkey, you need a non-corrosive stockpot or a clean 5-gallon plastic bucket or plastic cooler that can easily hold the liquid and the bird you intend to brine.
Turkey:
The Thanksgiving centerpiece begins and ends with one of Andronico's pure and natural "signature" turkeys. Our turkeys are fed a special diet of corn and other natural grains; are free of additives, hormones and preservatives; and are allowed to roam freely in the open air and sunshine. This treatment results in feasting birds that are tender, moist and meaty-appealing attributes that will win your holiday meal rave reviews. Before beginning the brining process, make sure to remove the neck and bag of giblets from the turkey cavity then rinse and clean the turkey completely.
Making the Brine:
Add 2 gallons of cold water to your brining container. Stir in 2 cups kosher salt; 1 cup sugar; 1 bunch fresh thyme; 1 head of garlic, cloves separated and peeled; 2 tablespoons whole black peppercorns; 1 teaspoon crushed allspice berries; and 1 teaspoon crushed juniper berries. Stir ingredients until salt and sugar are dissolved. Gently place the turkey in the brining liquid. Cover and refrigerate for 12 to 24 hours. Note: If needed, place a plate or other weight on top of the turkey to keep it completely submerged.
Ready, Set, Roast:
When ready to roast, remove the turkey from the brine, rinse thoroughly inside and out, drain and pat dry. Proceed to stuff or cook as desired.
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