Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours.

Brine for moist turkey. Mix in the poultry seasoning, rosemary, sage, thyme, bay leaves, brown sugar, and salt. Let sit until ice has dissolved and brine has cooled. It makes a tasty dish too.

Prepare the turkey by removing the neck and giblets. Then, the meat traps the moisture while it brines, making it difficult for the meat to squeeze out moisture while it roasts. It's fine if it's still a touch warm.

If your brine is heated, be sure to cool it to room temperature before brining. 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. Add the salt and stir until the salt is dissolved.

Brining is the process of allowing meat to rest in a salt solution. As you'll learn from our suggestions below, a brine doesn't have to be just salt and water. 2 place the uncooked turkey in a large brining bag or pot, pour in the brine solution to cover the turkey, and refrigerate for 16 to 24 hours.

With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed. Dry brining is far more practical and easier than wet brining. Dry brine a turkey by rubbing salt all over it.

Web mix the brine solution. It will make your bird very juicy, and gravy to die for! Let the liquid cool slightly;