FORTY 1 NORTH TURKEY BRINE

2 1/2 gallons cold water

2 cups kosher salt

1 cup sugar

2 bay leaves, crushed into pieces

1/2 bunch fresh thyme

1/2 bunch fresh sage

1/2 bunch fresh rosemary

1 head of garlic, peeled and crushed

4 juniper berries, crushed

Place the water in a large pot or 5-gallon bucket that can easily hold the liquid and turkey. Add all the ingredients and stir until the sugar and salt dissolve.

Refrigerate turkey in the brine for 24 hours. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine.

Remove turkey from brine and rinse with cold water. Pat dry with a towel. Turkey is ready for the oven.

Yields enough for one large turkey (15-22 lbs.)

Recipe from chef Joe Melanson, Forty 1 North, Newport