Apply 1/2 cup of the dry brine on the turkey's back, 1/2 cup on the legs, and 1 cup on the breast.

Turkey brine recipe ratio. Combine all seasonings in a bowl. Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours. 1 gallon jump to nutrition facts this simple turkey brine is the key to your best bird yet.

Add the remaining 3 quarts cider and the. Cover the container and transfer to the fridge, if you have room. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

Web brine the turkey for 12 to 24 hours. Web martha stewart test kitchen updated on september 18, 2023 rate yield: You can pat dry bird (no need to rinse) and rub with soft butter or ghee.

Stir to dissolve the salt and sugar. Web 2 gallons jump to nutrition facts a good brine is the key to a juicy, flavor, and tender turkey that will impress everyone at your table. Web the basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water.

Web place all ingredients into a large stock pot.; If the turkey isn’t completely submerged in wet brine, add more water so it is covered. Place the turkey in the bag.

Web place the turkey in whatever you will be brining it in (cooler, bucket, etc). Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution.