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It's as simple as adding the water, salt, and sugar to a food-grade bucket (or using a turkey brine bag) and letting the turkey soak for 12-24 hours. Add 2 gallons of cold tap water to a clean 5-gallon food-grade bucket, alternatively, you can use a turkey brine bag. Add the salt and brown sugar to the bucket and combine them with the water.

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Salt the turkey, cover it, then stick it in the fridge. Overnight the salt draws moisture from the interior of the bird to the surface, where it combines with the salt and other seasonings.

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Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool. Pour salt solution over turkey. Add remaining water. If the turkey is floating, use a dinner plate to weigh it down. 3. Cover and Refrigerate. Cover and place the container on the lowest shelf of the refrigerator so spills won't reach foods below.

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Potassium chloride provides the same negative ions as table salt, and thus has a nearly identical effect when used in a brine. The bottom line: It's fine to brine with a salt substitute. Just be sure to use a low-salt (not a salt-free) brand. FINE FOR BRINING : LoSalt works as well as regular table salt for brining.

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In a large pot or container, combine the water, salt, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, oregano, thyme, and bay leaf. 2. Bring the brine to a boil over medium heat, stirring to dissolve the salt and sugar. 3. Reduce heat to low and simmer for 5 minutes.

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There are two types of brines - a dry brine and a wet (salt water) brine. Dry brining is done by rubbing the meat with salt while a wet brine is done by soaking the meat in salt water. Both methods use more salt than you would use if you were to salt the turkey right before roasting because the salt has time to soak into and infuse the meat.

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Brine the Turkey for 12 to 24 hours. Position the turkey in the brine, breast-side down. If the turkey isn't completely submerged in wet brine, add more water so it is covered. Tightly close the brining bag (I twist the top of the bag then use a rubber band to secure it), or secure the brining bucket lid.

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Preheat the oven to 425 degrees F. Roast the turkey. Once the turkey is prepped and ready to roast (according to the instructions above or in the recipe card) place turkey in the lower third of the oven and roast at 425 degrees F for 45 minutes. Baste the turkey with the drippings and broth from the bottom of the pan.

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If the turkey floats, weigh it down with a dinner plate. Cover and place it in the refrigerator. Brine for 12 to 24 hours. Brine the turkey in the refrigerator for 12 to 24 hours. Rinse the turkey in cool water and pat dry. Remove the turkey from the brine and rinse under cold running water. Pat dry with paper towels.

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For the Dry Brine. Combine all seasonings in a bowl. Place a wire cooling rack on a baking sheet and put the turkey on the rack. Apply 1/2 cup of the dry brine on the turkey's back, 1/2 cup on the legs, and 1 cup on the breast. Transfer the turkey (uncovered) to the fridge for at least 24 hours, up to 72 hours.

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Prepare the brine concentrate: Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Once boiling, add the salt and stir until dissolved. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Let the water return to a boil, then remove from heat.

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How to Brine a Turkey. Combine - Place the sugar, salt, peppercorns, 1 gallon of water, and fresh herbs into a container large enough to hold your brine and submerge your turkey (or use a brining bag).Stir the mixture until the sugar and salt dissolve. Add Turkey - Place your turkey breast down, into the brine and more cold water until the turkey is fully submerged (I added 8 additional cups).

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Instructions. In the bowl of a food processor or blender pitcher add onion, garlic, parsley, sage, rosemary, thyme, bay leaves, salt, and 2 cups of the water. Cover and blend on high until smooth. Transfer mixture to a 5-gallon container. Add remaining water, stir to combine.

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After 20 minutes, reduce the heat to 350ºF and cook for another 2-2 ½ hours. Serve: let the turkey rest for 30-60 minutes before slicing then serve with your favorite side dishes! Bring to a simmer in large pot. Cool off with ice water. Submerge turkey in brine. Rinse and pat turkey dry before roasting.

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Step 2: Submerge the Turkey. Line the container with a large brining or oven-roasting bag to minimize cleanup. Line a 5-gallon container with a large brining or oven-roasting bag. Place the turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

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This brine recipe is by Victoria chef George Szasz. He says it can also be used for duck and chicken. Preparation time: 5 minutes. Cooking time: About 6 to 8 minutes (excludes turkey cooking time.