Web spread the softened butter all over the turkey, under the skin, around the legs and breasts, as evenly as possible.

Brine ground turkey. Let the turkey sit in the refrigerator, uncovered, for 12 to 24 hours. Brining is in the eye of the beholder (or. The theory is that both the skin and meat take on extra flavor, and the additional water can make the meat moister.

Web remove from the heat and add the peppercorns, thyme, sage and lemon strips. Bring the water to a boil, then add the salt and brown sugar. Rub all over the outside of the turkey.

Reduce the oven temperature to. A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! It also doesn't take up precious space in your refrigerator at a time of year when space is at a premium.

Be sure the container will fit in your fridge. Add some of the brine to the inside of the cavity, then rub the remaining brine on the outside. The pot should be large enough to hold your turkey plus 3 litres water.

This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out. This can be plastic, glass, or stainless steel. Pat the turkey breast dry.

It will also dry out the skin, which helps it crisp up in the oven. Cover the turkey with plastic wrap and place it in the refrigerator. If time allows, refrigerate for at least 2 hours or overnight.