[garysanfran]

Submerge for 24 - 48 hrs., rinse and roast at 400 deg. for 20 min per pound.

CHEZ PANISSE'S BRINE FOR TURKEY
INGREDIENTS:

--2 1/2 gallons cold water

-- 2 cups kosher salt

-- 1 cup sugar

-- 2 bay leaves, torn into pieces

-- 1 bunch fresh thyme, or 4 tablespoons dried

-- 1 whole head of garlic, cloves separated and peeled

-- 5 whole allspice berries, crushed

-- 4 juniper berries, smashed

-- 1-2 Oranges, quartered (optional)

-- 1-2 limes quartered (optional)

INSTRUCTIONS: Place the water in a large pot that can easily hold the liquid and the turkey you intend to brine. Add all ingredients and stir for a minute or two until the sugar and salt dissolve. Put your turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, use a plate or other weight to keep it completely submerged in the brine.

Note: The recipe may be halved or doubled; the important thing is to have enough brine to completely cover the turkey. Before roasting, remove the bird from the brine and drain well. Pat dry