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Cook 4 cups water, 1 cup sugar, 1 cup salt, ½ cup HEINZ Apple Cider Vinegar and 1 Tbsp. coarse ground black pepper in saucepan on medium heat 10 min. or until sugar and salt are dissolved, stirring occasionally. Pour into plastic container large enough to hold brining liquid and turkey. Add remaining water. Cool completely.
Remove and discard neck and giblets from the cavities of a thawed 14 lb. turkey. Rinse turkey; drain well.
Add turkey to brining liquid; cover. Refrigerate at least 10 hours or up to 24 hours. Remove turkey from liquid; rinse well with cold water. Pat dry with paper towels.
When carving meat, a damp towel underneath the cutting board helps to secure the board to the counter or tabletop and also catches any meat juices that flow during carving.
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.