Web place a gallon of warm water in a clean bucket or cooler.

Brine for 25 pound turkey. Carefully submerge the turkey in the brine. Web 1 lemon, halved. If your brine is heated, be sure to cool it to room temperature before brining.

Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve. Web put a stop to dry, flavorless birds.

Web 17 ratings add a comment in this recipe what is brining? Web submerge your fully defrosted turkey in the brine solution, and refrigerate for 12 to 18 hours. Stir in the ice water.

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. Preheat your oven to 500 degrees f. Bring the water to a boil, then add the salt and brown sugar.

Prepare the turkey by removing the neck and giblets and patting the bird authoritatively. 4 cloves of garlic, smashed. Make sure that the cavity gets filled.

Place the lemon, garlic and 2 to. You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital. Place on the stove over high heat.