Molasses Brine for Turkey

I almost always brine my Turkey, and then roast it in the Weber over coals and fruit wood soaked in old left over wine. Do not stuff a brined Turkey if you are roasting in oven – the stuffing will be way too salty.

•I cup molasses
•1½ cups kosher salt
•1 cup sugar
•Enough water to submerge Turkey
•2 whole bulbs garlic, cut in half crossways, ok to leave papery skin on
•2 tbs red pepper flakes
•1 bunch of fresh thyme
•Whole peppercorns, several
•Whole allspice berries

Use a large bowl or ice chest lined with a plastic trash bag, rinsed in water. Put all ingredients & thawed turkey into the bag. Get all air out of bag and then tie top of bag. Brine for no more than 4-6 hours. If left overnight it will be too salty. Make sure to rinse with water and pat dry before roasting. Turkey will have an amazing color and crispy skin.