The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stockpot, or 5-gallon bucket, mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot, cover with a lid and refrigerate overnight, or at least 8 hours. Remove turkey from the brine, rinse well. Follow our easy roasting instructions on the back of the turkey bag.
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