Buttermilk Brine for Turkey or Chicken

12 hours before you plan to cook your turkey,  mix all ingredients together  in a container (I’ve used a new 5 gallon bucket for this) and then submerge your turkey.  Make sure you remove the giblets and neck from inside the bird before you brine.  Place in a cool place, such as the garage.  Remove the bird from the brine 1 hour before you plan to place into the oven to let it warm to room temperature. Cook as you normally would.  This recipe came from Marilou Suszko’s  Farms and Foods of Ohio cookbook.  Speckled Hen was featured in the poultry section!  I used this recipe last year and I really liked it.