Pour the brine solution over the turkey.

Brine turkey for 3 days. Rinse turkey, and thoroughly pat dry with paper towels. Bend the wings back and tuck under the breast to secure. © kathleen galligan, detroit free press serves:

Rub the reminder of the dry brine between the skin and meat and over the top of the skin evenly. If you make a purchase through links on our site, we may earn a commission. Web per sudak's recommendations, combine two sticks of unsalted softened butter, 2 tablespoons of chopped rosemary, 2 tablespoons of chopped sage, and 2 tablespoons of chopped fresh thyme, and mix well.

Remove the giblets from the cavity of the turkey, then. Web so for 2 gallons of water (128 oz x 2), and a 15 lb bird (240 oz less 35% bone weight =156 oz), plus about 10 oz of seasonings, you would add 1.5% of the total weight of salt, 6.33 oz, or just over 3/4 cup. Then, gently separate the skin from the breast and smother the butter underneath the skin.

Add the turkey to the brine and refrigerate overnight or for at least 8 hours. It's fine if it's still a touch warm. Rub creole seasoning over turkey inside and out.

Web combine the brining mixture, which should include 1 tablespoon of kosher salt per quart of liquid, in a pot or container large enough to hold the liquid and the turkey. Then, place the turkey in the fridge and let the dry brine work its magic for the next 48 to 72 hours. For flavorings, i slightly modified the pioneer woman brine recipe, almost doubling everything but.

Prepare the turkey by removing the neck and giblets and patting the bird authoritatively. Do not thaw the turkey at room temperature. Pickle brine is a pretty straightforward 3:2:1 ratio.