For a tender, juicy and flavorful bird, brine the turkey in a salt-water solution for 24 to 48 hours before roasting. This step is especially important for free-range turkeys, as it also seems to tenderize their tougher muscles.
1tablesponngood quality garlic powder
|1 3/4||cups||kosher salt|
|About 2||gallons||cold water, divided|
|1||bunch||fresh thyme or 1 tablespoon dry leaf thyme|
|10–12||pound||fresh turkey, preferably organic|