18-20 cups water

48 oz can of pineapple juice 

 

1 cup salt

1 cup brown sugar 

3/4 cup garlic powder 

1/2 cup onion powder 

2 tablespoons celery salt

2 teaspoons dried thyme 

2 tablespoons paprika 

2 tablespoons fresh ground pepper 

 

 

Fill large boiling pot with water and spices. 

 

Heat water to dissolve salt, sugar and spices. This does not need to boil…just warm enough for salt and sugar to mostly dissolve and then cool down. 

 

Place turkey in large brining bag and place bag in large cooler.

 

Pour the water spice mixture into the brining bag and also add the large can on pineapple juice.

 

There should be enough liquid to submerge the bird. If it is not full submerged, add water. 

 

Remove all air from the ziplock brining bag and seal. Cover with ice to keep the bird cool.

 

You will let the bird brine for 48 hours, turning the bird over a couple of times. 

 

When it’s time to cook the bird, remove the turkey from the brine and allow to drain. Blot dry.

 

Prepare the bird by combining 2 sticks of butter (softened) with one teaspoon ground sage (5 or 6 fresh leaves) and one teaspoon garlic powder (3 fresh garlic cloves).

 

Slather the entire bird with softened butter, under the skin, on the skin, in the cavity, etc.

 

In pan, pour 1/2 bottle white wine and 2 to 3 cups of chicken broth.

 

Make a foil hat for the bird and loosely cover so steam can escape. Cook the bird 3/4 the time covered and uncover the bird for the remaining time…

 

16 lb bird will need 3 1/2 to 4 hours at 325