Brining a turkey produces a moist, flavorful bird. The brine solution consists of water, salt and sugar and other flavorings. Salt in the brine starts to break down proteins in the muscles, resulting in a more tender bird. At the same time, the salt seals in juices, so the turkey doesn't dry out in the oven. You'll need to begin the brining process 24 hours before you plan to cook the turkey, and your turkey must be completely thawed before you begin.
Step 1
Dissolve kosher salt or table salt in water in a large plastic cooler, plastic tub or other container large enough to completely submerge your turkey. Stir in the sugar and spices until the sugar has dissolved. The solution will transform from cloudy to clear when this happens.
Step 2
Unwrap and wash your turkey in cold water. Remove any giblets, neck or gravy packets from the cavity.
Step 3
Submerge the turkey in the brine solution, breast side down. Cover and place the container in the refrigerator overnight. Or, put several ice packs in the cooler with the turkey and set it in a cool place, such as a basement or garage, overnight.
Step 4
Remove the turkey from the brine the next morning and rinse under cold water. Dry the turkey with paper towels and place on a roasting pan. Rub the turkey with olive oil.
Step 5
Roast the turkey at 325 degrees Fahrenheit until the internal temperature of the bird, measured at the thickest part of the thigh, measures 160 degrees Fahrenheit. An eight to 12 pound unstuffed turkey will take 2 3/4 to 3 hours to cook.
Tips and Warnings
- Discard the brine after use. Do not reuse for another turkey.
Things You'll Need
- 2 cups kosher salt or 1 cup table salt
- 2 gallons water
- Large stock pot, tub or cooler
- ½ cup sugar
- Spices --- bay leaf, thyme, sage or other herbs
- Wooden spoon
- Paper towels
- Roasting pan
- Olive oil
- Meat thermometer
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