Let the brine cool slightly, then transfer it to a bucket or stockpot.

Brine heritage turkey. With a dry brine, the salt will initially draw the. Add the ice water and stir. Add the salt and stir.

Web once the container is filled, remove the turkey and measure the water. Pour juices from pan into a measuring cup and deglaze. What's the difference between a heritage turkey and a plain old turkey?

The general rule of thumb is 24 hours in the fridge for every 5 pounds of meat. And if you're not using a heritage turkey. Web step 1 two days before serving, rinse turkey and pat dry.

Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. The flesh is firmer than that of a supermarket bird. Since the turkey is basically hollow, you'll need to add a few extra cups of water to compensate for later.

Discard the brine, and under cold water, rinse the. Web step 1 combine 1/2 gallon water (8 cups) with all other ingredients in a large pot and place over medium heat. 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 how to brine a turkey. Web mix the brine solution. After 30 minutes, insert a probe thermometer.