Over the course of the night, the meat absorbs some of that water.

Brine turkey overnight. Use a large stockpot to brine your turkey in. Place the rack low enough for the bird to fit without touching the top or sides of the oven. So, if you're working with a large bird, say 20 to 24 pounds, you'll need to start thawing 5 to 6 days before thanksgiving.

Web 1 cup coarse kosher salt 1 cup sugar 2 gallons cold water how to brine a 10 lb turkey overnight before all else, make sure you’ve thawed your turkey completely. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. The general rule of thumb is to keep the turkey in the fryer for about three minutes per pound.

You’ll want to make sure the stockpot is bigger than your turkey. 1 in a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves. In a clean sink, rinse the turkey.

Eastern time, monday through friday. Bring 2 cups water, salt and sugar to a boil. Web make the brine solution:

Remove from heat and allow to cool for 10 minutes while aromatics infuse. To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients. Web make the brine.

Dissolve the salt then cool the brine: Bird, add all of the ingredients with the exception of the butter. Add bay leaves, peppercorn and garlic.