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By Dawn Baker, Fry’s Food Stores
- 1/2 cup kosher salt
- 10 star anise
- 3 Tbsp. whole peppercorn
- 2 lemons halved
- 1 bulb of garlic, cut in half
- Fresh rosemary and thyme (bundle and tie)
- 2 cups apple cider
- 1 gallon water
- Pot or food-safe bucket that fits in the refrigerator
Boil all ingredients for 1 hour. Cool completely. Submerge 10-12 lb. turkey and brine overnight.
Rinse and dry turkey; smoke or roast.