Web the turkey will be more moist, and by choosing some good aromatic herbs to add to the brine, the turkey will have a much better flavor.

Brine for the turkey. Slice butter thinly and loosen skin over turkey breasts. The theory is that both the skin and meat take on extra flavor, and the additional water can make the meat moister. Web a wet brine is the traditional way to brine a turkey.

After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f. And with that, it also boosts water retention and tenderizes the proteins. Web remove turkey from brine and rinse thoroughly.

Web preheat the oven to 375°f and set an oven rack in the lower third of the oven. Stir until the salt and sugar are completely dissolved. The end goal is always the same:

Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve. Why do you brine a turkey?

Web here’s a wet brining method former deputy food editor bonnie s. Dry brine a turkey by rubbing salt all over it. Let the liquid steep for 15 to 20 minutes while it cools, then add it to the remaining water.

Place butter under the skin so that it sits between the meat and skin. There aren’t any hard and fast rules to what should go into your brine. I sometimes add brown sugar (about 1/2 cup per gallon) or apple juice, to give it a little sweetness.