This year we were so grateful to be able to have turkey to celebrate Thanksgiving! Our friend Angelo had to talk to people in France to get some turkies for us. Thanks Angelo! We are really glad that he speaks really good French and that he was willing to get them for us. Most people in Belgium only have turkey at Christmas time. Every year for Thanksgiving, Justin cooks the turkey. He always does such a great job. He brines them and they taste really good and the meat stays tender because of the brine. Here is the recipe he uses:

Holiday Turkey Brine

2 ½ gallons water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme, (4 T dry if you must)
1 whole head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed

Place the water in a large pot over medium heat. Add the sugar and salt. When they begin to dissolve, add the rest of the ingredients. Simmer for about 15 minutes or until all of the sugar and salt have dissolved. Allow this brine to cool enough that it will not cook your turkey while it soaks in it.

Put turkey in a large container. (We use the cooler) Then add the brine. If the water doesn’t all fit in my pot, I add the rest of the water at this point. Refrigerate for 24 hours. Make sure the turkey doesn’t float, it needs to be completely submerged in the brine.

Note: You may need to half or double this recipe depending how big your turkey is. The turkey needs to be fully submerged. I use a double recipe for an 18 pound turkey.

To roast: Remove the turkey from the brine, rinse and drain well. Pat dry. Roast.