Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely.

Brine for 12 lb turkey. Eight cups is also two quarts, four pints, or 1/2 gallon. (the water will be very cloudy.) then start whisking! © kathleen galligan, detroit free press serves:

Add more water if needed. Rub and pat the dry brine all over the turkey, including inside the cavity. Web here’s a wet brining method former deputy food editor bonnie s.

Simple turkey brine ingredients here's what you'll need to make this quick and easy turkey brine: Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity. Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt.

It's fine if it's still a touch warm. Refrigerate, uncovered, for at least 24 hours and up to 48 hours. Web using approximately 3 to 4 tablespoons of kosher salt, generously season your turkey.

A wet brine or a dry brine. Brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. Tie legs together with kitchen twine.

Pour the brine solution over the turkey. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. This method submerges the turkey in a salt water solution.