Today I purchased a brine for the turkey. According to the instructions, I have to mix it with a gallon of boiling water, allow it to cool to room temperature, and then refrigerate it for 24 hours.
Day 3 -- Today, I have to add a second gallon of water to the brine and then place the turkey and the brine in a bag to marinate overnight.
I pulled the turkey out of the bag, cleaned it, removed the neck, and after some looking, located the other "turkey parts" that needed to be removed. Until now, I did not know that the "other parts" were stored in the turkey butt. Couldn't they have stored them in the cavity with the neck? Why did they feel the need to place them in the butt of the turkey? That is not where I would have chosen to place them. Anyway, I managed to removed everything and place it in a ziploc bag for later use. According to my instructions, I will use the neck and inner parts to make the gravy. Joy!
After cleaning the turkey, I placed it in the brining bag and filled the large bag with the brine and an additional gallon of water. Next, I had to get this 19 lb turkey and 2 gallons of brine from the kitchen counter with the garage refrigerator without dropping it. For a second, I saw the bag breaking and brine and raw turkey going all over my kitchen. Luckily, that was only a split second fear; I made it to the refrigerator with the turkey, bag, and brine. No mess! The turkey will marinate for 24 hours before cooking.
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