wvhomecanner said:

My favorite brine is one loosely based on Emeril Lagasse's show from several
years ago. It is basically 1 cup salt and 1 cup brown sugar to each
gallon of water. I also add fresh cut/squeezed oranges and lemons (and if citrus is sky high I use my dried sliced oranges, lemons and key limes)
and several bay leaves.The turkey doesn't have to brine too long. I
brine a 22 pounder for 8 to 12 hours (overnight is easiest), then rinse thoroughly. It then goes breast side down on a rack & I stuff a piece of orange, a chunk
of celery and some onion inside. Bakes breast down the whole time. I now bake it in my 18 quart Nesco roaster, freeing up oven space.
Juices flow to the breast. Best turkey EVER.