Pat the turkey dry and allow it to stand at room temperature 1 hour.

Brine for turkey. Place turkey in a roasting pan and cover tightly with aluminum foil and cook for 3 hours. Make your brine by bringing 1 quart of water to a boil, dissolving the salt, and then adding in the sage, citrus, and other seasonings. Stir in an additional 1/2 gallon cold water (or water and ice) and cool completely.

As you'll learn from our suggestions below, a brine doesn't have to be just salt and water. It will also dry out the skin, which helps it crisp up in the oven. For a turkey under 16 pounds, add 2 cups of water to your measurement.

In a large stock pot add water, salt, and sugar. Alternatively, you may place the bird on a roasting pan, uncovered, in. Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes.

Pour the brine into a large stockpot or bucket and add 3 quarts cold water. 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. Web here's what you'll need to make this quick and easy turkey brine:

Web how to brine a turkey. Set the thermometer alarm (if available) to 161 degrees f. Add the remaining 3 quarts cider and the water.

It will make your bird very juicy, and gravy to die for! This method submerges the turkey in a salt water solution. Dark brown sugar adds sweetness and complexity.