TURKEY BRINNING

Our beautiful turkey.  We decided to try a new brine this year.  We did this at our Thanksgiving baking ideas class, so we decided to do it at home for Thanksgiving dinner.  The brine is as follows:  You put  1/3 cup of pickling spice in a 5 gallons bucket, 1 1/2 cup of Kosher salt, 1/2 cup of peppercorn, 1 cups of brown sugar.  Mix it altogether in 2 gallons of water, then put your turkey in.  Add enough water to become 5 inches over your turkey.  It needs to be done the night before you cook your turkey.  Keep the bucket in a cool place and make sure you have cool water.  Also I put a bowl over the turkey in the water and a cutting board on top of the bucket to hold the turkey down so that it would stay  in the brine.
Cook your turkey in an oven that has been preheated to 325 degrees. Make sure your turkey is cooked in a large pan that is tightly covered with a lid or aluminum foil.  Cook your turkey on the breast with 1 quart of the brine added to the turkey. Cook until your meat thermometer has reached 160 degrees, do not over cook.  My turkey was still blood when I pulled the meat thermometer out.  Take your foil off and let your turkey brown.  It will continue to cook as it browns. It will take 1/2-1 hour long.  It will be tender and moist.  If you want the breast browned turn your turkey over.  It is delicious.  You can try it for your Christmas dinner.