Recipe: Brined Turkey

Enough for 14-to 16-pound turkey

- 1 gallon water

- ¾ cup kosher salt

- 1 cup brown sugar

- 6 pieces lemon zest, each about ½-by-3-inches

- 2 branches rosemary, each about 4 to 6 inches long

- 2 Reynolds turkey-size plastic oven bags

- 1 natural or organic turkey (about 14 to 16 pounds), neck and giblets reserved for gravy

1. To make brine: Combine water, salt and brown sugar; stir until dissolved. Stir in lemon zest and rosemary. Set aside.

2. Place a turkey-size plastic oven bag inside the second one, then put the bag into a roasting pan that's large enough to hold the turkey. Fold back the top of the bag to hold it open.

3. Put the thawed turkey into the bag and hold it upright. Turn up the collar of the bag and add enough brine to come halfway up the turkey. Close the first bag with a twist tie, then close the second. Set the turkey on its back and refrigerate. (Be sure the refrigerator is not overcrowded and maintains a temperature of 40 degrees or lower. Use a refrigerator thermometer to check temperature.) Brine the turkey 12 to 24 hours, turning 3 to 4 times. Drain well before preparing turkey for the oven.