Web jump to recipe brining your turkey will take it from “just okay” to “now, that’s a great turkey!”.

Brine for grilled turkey. Pour the brine solution over the turkey. Brush or rub with olive oil and season with salt, pepper and granulated garlic. Cook until the salt and sugar dissolve, about 10 minutes.

It's fine if it's still a touch warm. Web step 1 combine 1/2 gallon water (8 cups) with all other ingredients in a large pot and place over medium heat. In a large pot combine the brine ingredients.

This can be plastic, glass, or stainless steel. Then, once you remove it from the brine, you want to let it air dry for the crispiest skin, so plan for at least another 12 hours of drying or, better, another 24 hours. Begin by adding vegetable broth, brown sugar, kosher salt, allspice berries and pepper to a large pot and stirring well.

It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. 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. Web you will need to brine your turkey for at least 12 hours (though 24 is better).

Add a cup of salt and two cups of brown sugar. Web dissolve kosher salt, garlic, herbs, and allspice berries in water. Let the turkey sit in the refrigerator, uncovered, for 12 to 24 hours.

If your turkey has a trussing clamp, leave it in place. Web fill a large pot with two gallons of water. Remove turkey from brine and transfer, breast side up, to rack.