Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes.

Brine turkey day before. Remove the lid and lift the turkey out of the brine. Stir to dissolve the salt and the sugar. Plan ahead perhaps the most important part.

Let the liquid cool slightly; Don't brine for longer than necessary, or you will end up with salty, mushy meat. How to do it if you so choose let me start this off by saying that i.

For a turkey over 16 pounds add 3 cups. To help, we've provided some pros and cons to this popular turkey preparation. 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. For a turkey under 16 pounds, add 2 cups of water to your measurement. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely.

Web combine the brining mixture, which should include 1 tablespoon of kosher salt per quart of liquid, in a pot or container large enough to hold the liquid and the turkey. Web mix the brine solution. Brining isn’t a topic that gets brought up most of the year.

Brining adds flavor and moisture and helps the turkey retain flavor during cooking. Web here’s a wet brining method former deputy food editor bonnie s. Web once the container is filled, remove the turkey and measure the water.