Be sure the container will fit in your fridge.

Brine turkey outside. Tie up bag and add ice and water to. Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer. Combine the salt and sugar to brine underneath the skin of the turkey.

After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f. Web heat the oven to 350ºf. Web either brine the turkey beforehand or salt the inside and outside of the bird generously, then stuff the cavity with aromatics, like lemon halves, wedges of onion, and herbs.

Rub about 1 tablespoon under each breast and 1 ½ teaspoon under each leg and thigh area. It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. Put turkey in brining bag and add cooled brine.

Also, make sure that all of the salt and sugar is completely dissolved before adding the turkey to the brine, handal adds. Benwick shared in a comparison test back in 2007: Web mix the brine solution.

Add 3 cups of cold water to the mixture and cover. It doesn't turn it into a salty mess, either. Add the salt and stir until the salt is dissolved.

Web 7 quarts (28 cups) water 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds Pour in a pint or two of apple juice. Let boil for 2 minutes and then remove the brine from the heat.