Brined turkey (Emeril's Turkey treasurers)
1 cup salt
1 cup brown sugar
2 oragnes quartered
2 lemons quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty plastic garbage bag). Add the orang3es, lemons, thyme, and rosemary. Brine overnight.
Note: If you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
To cook, rinse turkey pat dry and brush with butter and herbs of your choice ( I use some sage & rosemary -pepper) it will be a little salty, so don't add extra. Inside, put the oranges, lemons, cut up onion and sage/rosemary.
