Normally, I do not brine a turkey because I like to use the drippings to make gravy. For T-Day 2020, we are doing a more low key meal and I bought a turkey breast. And this year, I am goin to brine it.
Brining is pretty simple. Super salty water, with some herbs and ice, and soak your turkey for at least 8 hours. I am going to brine my turkey breast for about 12 hours. I will put it into the brine before bed the night before.
Make sure you keep the turkey and brine cold the entire time- you don't want to risk getting sick. You can use a very clean cooler if the turkey can be completely submerged in it. If it is very cold in your region, you can use a clean bucket with a lid and set it in your garage to brine.
If you are using a very large bird, you may need to double the recipe
Make your veggie stock for free the week before T-Day. Just save up your carrot/onion/celery/herb scraps, cover with water and simmer on low for a couple hours. Strain and BAM! You have veggie stock.
1 gallon veggie stock
1 cup sea salt
2T xylitol or stevia/pure monk fruit equivalent
3 shallots, rough chopped
6 garlic cloves, smashed
4T whole black peppercorns
2 sprigs fresh rosemary
Small bunch of fresh thyme
1 gallon cold spring water
Place the turkey in a clean bucket, cooler or stock pot. You need a vessel large enough for the bird to be submerged. Pour the brine over your bird. You may need to weigh it down with a heavy place or bowl. Cover and keep cold in fridge for 8-24 hours. If you use a cooler, add enough ice to cover and keep turkey cold.