What's Missing?

A trip to the grocery store yesterday afternoon led me to two conclusions. 

First: Everyone is apparently brining their turkey these days. Welcome on-board folks.

Second: The grocery stores have yet to pay attention to this trend.

My local Stop and Spend had a very empty spot on the lower shelf where the Kosher salt used to be. Not a single box to be found.

There was also a large empty hole where the very large Ziploc bags usually reside.

Thankfully I have been able to scrounge up both items at home.

Currently cooling:

Apple Cider Brine

2 quarts non-pasteurized apple cider
1/2 cup kosher salt
1/2 - 3/4 cup brown sugar
4 bay leaves
1/2 tsp smoked sweet pimenton
1/2 tsp smoked hot pimenton
2 sprigs fresh thyme
2 tsp whole cumin seeds, toasted lightly
1 large sprig fresh rosemary
2 TBS ground black pepper
1 sweet onion
6 cloves garlic
1/2 cup water

Place water, onion and garlic in the blender and puree. 
Dump this mixture as well as all the other ingredients in a large pan, bring to a boil, reduce to a simmer and simmer gently 15 minutes.
Allow the brine to cool.  Place in one giant Ziploc bag and add 8 pound turkey breast and pour over liquid.
Place this whole thing in another Ziploc bag for leak assurance.
Place this in the fridge and allow to mingle for 8 hours.

Rinse your turkey thoroughly before proceeding.

More Thanksgiving updates later.