Brine your bird

Turkey has been brined! (And there was much rejoicing!)

This year's Coburn Brine Recipe

• 1 cup salt
• 1 tbsp dried crushed rosemary
• 1 tbsp dried thyme
• 4 bay leaves
• 1/3 cup packed brown sugar
• 1 medium onion, quartered
• 1 orange, quartered
• juice of 1 lemon
• 1 tbsp freshly ground black pepper

Remove neck & gizzards, set aside. Place all ingredients in large pot (we have a big, mongo pot and this just about all we ever use it for); place turkey in pot; cover with cold water and refrigerate overnight.

If you've never placed your bird in a brine before roasting it you do not know what you are missing. The meat comes out so moist and succulent. It's awesome.