Turkey Tip: Place your brined turkey in the fridge, uncovered, 12 hours. This will help crisp the skin when it cooks.
Bourbon Turkey Brine
2 gallons of water
1 cup Buffalo Trace Bourbon
1 cup kosher salt
1 Rouses Brine Kit Bucket (or container of Rouses Turkey Brine)
1 10-to-12 pound turkey
Mix all ingredients in a Rouses Brine Kit Bucket, stirring to dissolve ingredients. (You can also use a large stockpot.)
Remove giblets and packaging from turkey and discard (or save for another use).
Place the turkey in the brine and seal the bucket. Add more water if needed to ensure turkey is fully submerged. Refrigerate 12-24 hours, repositioning the turkey halfway through as needed to make sure the bird is evenly brined.
Rinse the turkey, inside and out, thoroughly, under cold running water. Drain turkey and pat dry with paper towels; discard the brine.