Place the turkey on the rack of a baking sheet.

Brine for 24 pound turkey. Web 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds Rub and pat the dry brine all over the turkey, including inside the cavity. Web brining means making a salt water solution and submerging the turkey for about 24 hours before roasting.

You never want to pour hot or warm water over a raw turkey, which can lead to bacterial growth. Cook until the salt and sugar dissolve, about 10 minutes. Rub ½ cup on the legs and 1 cup on the breast.

This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out. 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. Web according to butterball, a good rule of thumb is to brine for an hour per pound of turkey.

Web what does brine do for a turkey? Rinse the turkey in cool water, pat dry, and roast, checking on it early. A brine also gives me a chance to season the turkey with herbs and spices, especially the skin!

© kathleen galligan, detroit free press serves: Heat the seasonings in a skillet for 2 to 3 to minutes to toast and bloom them. Web for the dry brine:

Alternatively, place the brining basin in a cool spot in your home and add the frozen soda bottles, replacing them every few hours to keep the water below 40°f (4°c). Web turn off the heat. Web what is brining a turkey?