Web step 1 two days before serving, rinse turkey and pat dry.

Brine turkey kosher salt. Web microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve. At least 30 minutes before roasting turkey, adjust oven rack. Let the turkey come to room temperature 1 hour before cooking.

Cover the turkey with plastic wrap and place it in the refrigerator. For a turkey under 16 pounds, add 2 cups of water to your measurement. Web the basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water.

Cover and refrigerate for 4 to 5 hours. Finely chop 5 fresh sage leaves (about 1 tablespoon). 2 gallons of cool water.

Web stuffed with orange wedges, sage leaves, and hunks of onion, the bird was crispy and deeply golden on the outside yet tender inside. Rinse the turkey in cool water, pat dry, and roast, checking on it early. Most are more neutral in flavor.

Add the salt and sugar. Web refrigerate turkey on an uncovered platter for at least 1 hour per pound, but up to 48 hours. Remove neck and giblets from cavity of turkey, but leave “leg locks” on.

Pour the solution over the turkey, followed by 3 quarts of cold water. Web once the container is filled, remove the turkey and measure the water. (if using diamond crystal kosher salt, use 1 tbsp per each 3 lbs of turkey).