Turkey Brine

This is a great way to add some flavor and moisture to your bird.

1.5 gallons chicken stock
1 cup brown sugar
1 cup salt
1 large onion
2 granny smith apples
1 tablespoon peppercorns
1 tsp rosemary
1 package (sorry, don't remember how big the package was) frozen cranberries
3-4 bay leaves
1 five gallon bucket

Combine the chicken stock, sugar and salt in a pot and cook to dissolve. Once everything is dissolved, cool the mixture to at least room temperature (I added a bunch of ice, don't worry about diluting it, your going to add more water anyway). Chop the onion and apples and set aside. Hopefully the turkey is defrosted at this point. Remove the neck and other turkey pieces and place the turkey in the 5 gallon bucket, breast side down. Pour in the chicken stock/sugar/salt brine and add all of the other ingredients. Make sure to add water so that the turkey is completely covered. Put in the fridge and let the brine do it's work. It's best to let the turkey sit in the brine for 24 hours, but 12-18 is sufficient. When you pull the turkey out, make sure and wash it down well before doing whatever it is you do to the turkey before cooking it. I rub it down with olive oil and raspberry chipotle sauce, and cook it breast down, covered with foil at 350 degrees until it reaches an internal temperature of at least 165. Sorry, that turned into turkey as well. Enjoy. Buon Appetito!