Microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve.

Brine turkey directions. Place a wire cooling rack on a baking sheet and put the turkey on the rack. Place the turkey, breast down, into the brine. Transfer the turkey (uncovered) to the fridge for at least 24 hours, up to 72 hours.

Rub and pat the dry brine all over the turkey, including inside the cavity. Tie legs together with kitchen twine. Use this easy brine on a fresh turkey, not on one already injected with any other brining solution.

Place the turkey on the rack of a baking sheet. Web timing when you begin the brining process, set a timer or reminder to remove the turkey from the salt solution. A dry brine and a wet brine.

Pour the solution over the turkey, followed by 3 quarts of cold water. Web no room for that? Web for the dry brine.

Web remove the giblets and neck, and save them for gravy if desired. Other metal containers will react with the brine solution and give the turkey a metallic. I like to use a buttermilk brine, he says.

Dry the turkey thoroughly pat the turkey dry with paper towels. (tim robinson for the washington post; (the less moisture there is on the skin, the more crisp it will be.)