After 12 to 18 hours, remove the turkey, dry carefully with paper towels, and roast.

Brine for 25 pound turkey. Allow the brine to cool to room temperature. Web 1 lemon, halved. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity.

Cover and refrigerate for 12 to 24 hours. I rarely get messages from friends and family members wondering how to brine a pork loin or a whole chicken. Bring the water to a boil, then add the salt and brown sugar.

Web brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. Carefully submerge the turkey in the brine. Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes.

Rinse and dry your turkey. Make sure that the cavity gets filled. Make sure you have removed the innards.

For extra flavor, add citrus peel, fennel, chiles, fresh herbs, and spices (like cumin, coriander, star anise, and cinnamon sticks), which can subtly flavor the meat. Web quick overview how to brine a turkey place your turkey in a large pot. 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.

Web submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours. Place the water, salt, sugar and rub in a stockpot large enough to hold 32 cups of water. Microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve.