Allow at least 24 hours of thawing time for per 5 pounds of turkey, and always thaw the bird in the refrigerator in its original wrapping.

Turkey brine time. Transfer the turkey (uncovered) to the fridge for at least 24 hours, up to 72 hours. Cover and refrigerate for 12 to 24 hours. The optimum ratio of kosher salt is 1 tablespoon per 5 pounds of turkey.

Web make the brine solution: Combine all seasonings in a bowl. Web for larger turkeys around 20 pounds, you're potentially looking at somewhere around 5 days of thawing!

After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f. Web prepare the brine concentrate: This is partly because of the lower temperature.

Web how, you ask? 8 hrs 30 mins total time: Web how to brine a turkey.

Do not thaw the turkey at room temperature. Web according to butterball, a good rule of thumb is to brine for an hour per pound of turkey. 8 hrs 40 mins servings:

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. This is usually composed of the same ratio of salt to water. It doesn't turn it into a salty mess, either.