Turkey Brines

1. Cool desired brine as directed. Remove neck and giblets from turkey; reserve for another use or discard. Rinse turkey cavity. Place turkey in stock pot or use a brining bag. Weigh turkey down with one or more plates. Cover; chill for 8 to 12 hours. Remove turkey from brine, pouring excess brine from cavity; discard brine. Pat turkey dry with paper towels; rub with oil and sprinkle with pepper. Roast or grill as directed.

*TEST KITCHEN TIP:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

MAPLE-BOURBON BRINE:

In a 16-quart stock pot combine 20 cups water, 1 1/2 cups bourbon, 1 cup kosher salt or 3/4 cup table salt, 1 cup pure maple syrup, 1/2 cup packed brown sugar, 5 bay leaves, 3/4 cup fresh thyme sprigs, and 3 tablespoons whole black peppercorns. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 12 cups ice; let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat)., 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron

ROSEMARY-CITRUS BRINE:

Finely shred the peels from 2 lemons and 2 oranges; set aside. Juice lemons and oranges. In a 16-quart stock pot combine lemon juice, orange juice, and shredded peels. Add 12 cups water, 8 cups apple cider or apple juice, 1 1/2 cups packed brown sugar, 1 cup kosher salt or 3/4 cup table salt, 1 cup fresh rosemary sprigs, 3 tablespoons whole black peppercorns, 5 bay leaves, and 5 cloves garlic, peeled. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 12 cups ice; let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat), 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron

CHIMICHURRI BRINE:

Finely shred the peel from 6 limes; set aside. Juice limes. In a 16-quart stock pot combine lime juice and shredded peel. Add 20 cups water; 1 1/2 cups sugar; 1 cup kosher salt or 3/4 cup table salt; 1/4 cup fresh oregano sprigs; 3 fresh jalapeño chile peppers,* cut in half lengthwise; 2 medium onions, cut into wedges; 3 tablespoons whole black peppercorns; 5 bay leaves; and 5 cloves garlic, peeled. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 12 cups ice and 1 1/2 cups parsley sprigs. Let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat), 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron

SPICY BEER BRINE:

In a 16-quart stock pot combine 20 cups water, 1 cup kosher salt or 3/4 cup table salt, 1 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup stone-ground mustard, 3 tablespoons whole black peppercorns, 2 tablespoons crushed red pepper, 5 bay leaves, and 8 cloves garlic, peeled. Cover; heat over high heat until mixture is steaming, stirring occasionally to dissolve sugar and salt. Remove stock pot from heat. Add 8 cups ice and three 12-ounce cans beer. Let stand until ice melts and mixture is cool.Nutrition Facts per serving: 234 cal., 29 g protein, 1 g carb., 12 g total fat (3 g sat. fat), 97 mg cholesterol, 0 g fiber, 0% vitamin A, 0% vitamin C, 263 mg sodium, 3% calcium, 11% iron