Web run your faucet until the water gets as hot as it will get, then measure 8 cups into a large bowl.

Brine for 12 pound turkey. Web whisk in the paprika, chile powder, garlic powder, onion, oregano, thyme, garlic cloves, brown sugar, bay leaves and kosher salt. Other metal containers will react with the brine solution and give the turkey a metallic flavor. A basic brining solution consists of water, salt, and herbs, but chef chris nirschel suggests turning it up a notch and using a buttermilk brine.

Rinse and dry your turkey. Web (istock) the great big brining debate takes place this time every year, with people staunchly in various camps when it comes to how best to achieve a moist, flavorful turkey. Web submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours.

This brine uses brown sugar and oranges, which is a great combination for turkey. (the water will be very cloudy.) then start whisking! Stir to dissolve the salt and the sugar.

The best thing about brining a turkey is that you get to add flavor to the meat that soaks all the way in. Tie legs together with kitchen twine. Place a heavy plate over the poultry if it floats.

© kathleen galligan, detroit free press serves: 4 cloves of garlic, smashed. Use this easy brine on a fresh turkey, not on one already injected with any other brining solution.

Web pour brine into a container just large enough to hold turkey comfortably. 3 before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with. Keep whisking until the water clears and the salt and sugar have dissolved.