Turkeys were so cheap this year that we’ve cooked 3 since Thanksgiving. I brined each one for 5 days in a solution of water, salt, rosemary, onion powder, garlic powder, and paprika. I used a box of kosher salt in each brine solution and generous amounts of the other seasonings. I brined the first turkey in a big pot in a second refrigerator. I brined the second turkey in a bag. I placed the bagged turkey in a pot and set on the back porch because it was so cold outside. The third turkey I tried to use a bag again but busted it in the process of adding the brine. We transferred the turkey to an even bigger pot (which was too big for the refrigerator) and poured the brine into the pot and put a lid on it to set outside again.

The turkey was extremely moist and very tasty. Given how much protein we eat, I thought this was a good way to feed the family for days. We’ve used the leftovers in turkey tettrazini, turkey and rice bowls, turkey salads, and of course turkey sandwiches.