The Brine works with time and allows other spices and seasonings to be absorbed. Use 1 cup of sea salt and small bottle of molasses, increase or decrease brine time to size of turkey. Other spices can be adjusted in amounts, according to your taste.
If the turkey is frozen, it should be thawed in the fridge and kept cold.
Mix and heat the brine ingredients in a pan with water. This helps the salt and other spices dissolve. Let cool. With the turkey in a large container, add the cool brine and more water so that the turkey is completely covered with brine water.
Set the container with brine and turkey in a cooler of ice or in the fridge. Pictured is a small 12-pound turkey. Set in brine, in cooler of ice, for around 10 hours.
Add or change spices you like to this basic brine. Always keep the sea salt and sugars - molasses, these are the ingredients that allow other spices to be absorbed.
I rubbed the turkey with olive oil, and then into the slow cooker.
The turkey roasted all day, and family and friends enjoyed a tasty dinner.
