For a turkey under 16 pounds, add 2 cups of water to your measurement.

Brine turkey kosher salt. Brush the skin with the melted butter. Eight cups is also two quarts, four pints, or 1/2 gallon. An hour before you're ready to cook, remove turkey from refrigerator and let sit at room temperature.

Remove the neck and giblets, or save for another use. (if using diamond crystal kosher salt, use 1 tbsp per each 3 lbs of turkey). Web pick the leaves from 1 fresh rosemary sprig and finely chop (about 1 1/2 teaspoons).

Bring the water to a boil, then add the salt and brown sugar. Table salt is too fine and will permeate the meat too heavily, too quickly. Once combined, bring to a boil until the sugar is dissolved and allow the brine to fully cool.

1 cup plus 2 tablespoons kosher salt. Web step 1 two days before serving, rinse turkey and pat dry. Web once the container is filled, remove the turkey and measure the water.

Web 7 quarts of water 1.5 cups of kosher salt 0.25 cups of sugar additional seasonings: Apply kosher salt (¾ teaspoon per pound) evenly between skin and meat, leaving skin attached, and let rest in refrigerator on wire rack set in rimmed baking sheet at least 6 hours or up to 24 hours. Place turkey on rack in roasting pan.

2 gallons of cool water. Web making the perfect turkey brine. Add bay leaves, peppercorns, rosemary, thyme, and cloves.