|Brined turkey, literally falling off the bone after roasting :-)|
1 1/2 cups kosher salt
1/2 cup dark brown sugar
10-14 peppercorns (whole)
2-4 whole bay leaves
1 6-ounce container frozen OJ
1 gallon water
1 16-18 pound turkey
1 gallon ice cubes
Dissolve the salt, sugar, and juice in 1 quart of hot water. Cool with the remaining 3 quarts of water. Remove the guts and stuff from inside the turkey and put it in the brining bag or container. Cover with the liquid. If it doesn't completely cover the bird, add more liquid (he uses chicken broth). Cover wtih ice and soak for at least 5-6 hours.
Alton dries off the bird, rubs it down with canola oil, then starts cooking the bird on high (500) then after a half hour, turns it down to 350 degrees. I've found that works pretty well. He covers the breast with a tent of foil, removes it at the end to get a little browning.
I highly recommend brining if you've never tried it before. Easy and quick, and the most tender bird ever!