The pot should be large enough to hold your turkey plus 3 litres water.

Brine for turkey roast. Place turkey onto roasting rack inside inside large roasting pan. Once boiling, add the salt and stir until dissolved. Web turn off the heat, cover, and allow the brine to cool completely.

Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Web the turkey will be more moist, and by choosing some good aromatic herbs to add to the brine, the turkey will have a much better flavor. Web 1 of 8 first, why brine a turkey?

Web preheat oven to 425℉. Why do you brine a turkey? Web stir in salt and brown sugar until dissolved;

Drizzle the outside of the turkey with olive oil and then sprinkle with salt and pepper. Brine 24 to 48 hours in the fridge. Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop.

Place the turkey on a rack in the roasting pan and refrigerate for several hours or overnight to dry. For the brine you’ll need: 3 before roasting, remove the turkey from the brine (discard the brine) and submerge the turkey in a pot or sink filled with.

If you’re tight on time, chris morocco has a genius recipe for a. Pour salt solution over turkey. Bake at 425℉ for 25 mins and then lower temperature to 350℉.