Web steps 1 mix cold water and salt in a large clean bucket or stockpot (noncorrosive);

Cooking a brined turkey in oven. The turkey is ready to eat when the internal temperature reaches 165 degrees fahrenheit. Cover and place the container on the lowest shelf of the refrigerator so spills won't reach foods below. Web preheat the oven to 400 degrees.

Web dissolve 2 cups of kosher salt into 2 cups of hot water. Web since there’s no water involved here, a dry brine technically isn’t brining. Cover with foil if browning too quickly.

Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. Web roast it in a bag. If turkey is not submerged, weight it with a plate.

Web instructions the night before you plan on cooking the turkey, remove the innards and rinse the turkey inside and out with cold water. Preheat the oven to 450 degrees f (230 degrees c). Place the turkey in the bag.

If it’s getting too dark, cover it loosely with foil. Web ingredients for the brine: What happens if you don’t rinse a brined turkey?

For the brine you’ll need: 2 heat oven to 325°f. 10 1/2 ounces, morton brand: