It's fine if it's still a touch warm.

Brine for 12 lb turkey. Once boiling, add the salt and stir until dissolved. Add more water if needed. Applying salt to an uncooked turkey, either by soaking in a water solution (wet brine) or by sprinkling salt directly on the bird ( dry brine) causes the protein strands in the meat to break down over time so the meat tenderizes, absorbs flavors, and retains moisture.

Let the liquid cool slightly; Rub and pat the dry brine all over the turkey, including inside the cavity. Add the brown sugar, salt, shallots, garlic, herbs and spices.

In the oven this added moisture will offset the juices released during roasting,. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Refrigerate, uncovered, for at least 24 hours and up to 48 hours.

Web there are two ways to brine your thanksgiving turkey: Benwick shared in a comparison test back in 2007: ( dry brines are different altogether and don't involve submerging the turkey in salty, herbed water.) once the brine has come together, let it cool.

Web mix the brine solution. Web 21 ratings jump to recipe i brine a thanksgiving turkey every year because it's the right thing to do. A wet brine or a dry brine.

Let the water return to a boil, then remove from heat. Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Add the salt and sugar.