Wet Brine for Turkey
A classic wet brining solution perfect for preparing a juicy, flavorful turkey. This brine uses the perfect ratio of kosher salt to water and is ideal for a 12-14 pound turkey.
Ingredients
- •1¼ cup kosher salt
- •1 gallon water
- •1 whole turkey
- •note
- •1 set equipment
- •1 piece twist tie
- •1 piece roasting pan
Cooking Instructions
- 1.
In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.
10 min
- 2.
Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favorite recipe.
480 min
