Remove the turkey from it’s packaging and set in the bottom of a large stock pot or bucket. As long as you are able to cover the turkey with liquid, you should be ok!

I like to use a ratio of 4 quarts of water to 1 cup of salt. This recipe can be adapted to any amount of water as long as you use this ratio! If you need more water to cover your turkey, mix 4 cups of water with ¼ cup of salt and add to the mixture!

In a pot, combine 1 quart of water, 1 cup of salt, sugar and apple cider vinegar. Bring this mixture to boil and once all of the salt has dissolved, take off heat. Add remaining 3 quarts of water, let cool to lukewarm temperature!

Crush garlic and bruise herbs with the back of your knife before adding them to your brine!

Once the brine is room temperature and won’t cook your bird, pour brine over turkey. Be sure the breast and legs are covered, but don’t worry too much if the tips of the legs are uncovered! If the turkey floats, put a clean, heavy plate on top to submerge it.

Cover pot with lid and/or plastic wrap and REFRIGERATE from 12-24 hours. I suggest keeping the turkey in for the full 24 hours to optimize flavour absorption!

Remove your turkey from the brine, rinse and set on a cooking grate to dry. I usually pat my turkey down with a paper towel so the skin is nice and dry.

Carefully peel back the skin from the bottom of the turkey breast. You should be able to get your whole hand underneath without tearing the skin!

Cut the butter into small cubes, bruise the sage and carefully lay under the skin and on top of the breast. Don’t be shy -- fat is where the flavour is at!

Taking your favorite cooking oil (canola is mine), rub it all over the skin of the turkey and season to your liking --remember, your turkey has been brined with salt so you won’t need as much as you think!