Web but, a wet brine can be somewhat awkward to maneuver since you’ll need more fridge space for a container big enough to submerge a 14 lb turkey in 2 gallons of saltwater solution (or more if your turkey is larger) and keep it.

Brine for 14 lb turkey. Keep turkey completely covered with brine. It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. Prepare the turkey by removing the neck and giblets and patting the bird authoritatively.

Rinse and dry your turkey. Stir to dissolve the salt and the sugar. Make sure you have removed the innards.

1 gallon jump to nutrition facts this simple turkey brine is the key to your best bird yet. Prepare the turkey by removing the neck and giblets. This turkey brine starts with a gallon of water.

Using damp paper towels, brush the dry brine off the turkey. Web place a gallon of warm water in a clean bucket or cooler. Pour the brine solution over the turkey.

Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Place the turkey, breast down, into the brine. You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital.

Bring the broth to a simmer, and simmer about 5 minutes, stirring to dissolve the salt. Turkey is an ideal candidate for brining since it is pretty lean and therefore doesn't have a lot of fat to keep the meat moist during cooking. Makes 1 gallon of brining solution.