How to Brine Your Turkey
Before Roasting or Smoking your bird
Don't use a Self Basting or a Kosher Bird.
An overnight soak in brine gives the turkey a chance to absorb both moisture and seasoning.
To brine your turkey, find a container large enough to submerge the turkey in brine, such as a large stockpot or a clean bucket. Estimate how much brine you'll need to fill the container and subtract about a gallon to allow for the turkey's volume.
For every gallon of brine, you need 1 cup kosher (coarse) salt (3/4 cup table salt or sea salt) and 1 gallon cool water.
Remove the neck and giblets from the turkey and save them for making gravy.
Rinse the turkey and put it in the brine container.
Rub the salt over the turkey and then add the cool water.
Stir until the salt is mostly dissolved.
Store in the refrigerator or a cool place (33° to 40°F) for 8 to 12 hours, turning the turkey once or twice during brining.
When you're ready to roast or smoke your bird, remove the turkey from the brine and rinse it well to remove any clinging salt.
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