posted by Ann Sanders 12-02-98 9:14 AM
Roast Brined Turkey
2/3 c. Salt
1 gallon water
12 Lb. Turkey
Combine salt and water and stir until dissolved. Pour brine over turkey
in a pot just large enough to hold both. If
turkey is completely covered, don't worry about using all the brine.
Cover with foil and refrigerate overnight,
turning 2-3 times to make sure turkey is totaly submerged.
Remove turkey from birne and pat dry with papertowels.
Refrigerate, unwrapped, 6 hours. Then roast anyway that you wish.