- 1 gallon water
- 1 cup salt (1 1/2 cups Kosher or coarse salt)
- 1/2 cup white vinegar
- 3 tablespoons brown sugar
- 1 tablespoon pickling spice ( in packets usually in the Mexican food section)
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon garlic powder
- 1 teaspoon tarragon
PREPARATION:Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.
Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper.