In a large stockpot, create the brine by combining 4 quarts of water with the salt, sugar, parsley, thyme, rosemary, bay leaves, crushed red pepper flakes and whole peppercorns.

Brine turkey or not. Calculate 1 hour per 500g meat. “you are almost guaranteed a delicious result when a turkey is brined and roasted properly.” Don't brine for longer than necessary, or you will end up with salty, mushy meat.

It’s which method to go with: For a turkey under 16 pounds, add 2 cups of water to your measurement. This is usually composed of the same ratio of salt to water.

The turkey absorbs some of the water while soaking in your brining liquid, and the salt dissolves some muscle. A wet brine soak in a saltwater solution or a dry brine rubbed into and under the skin? Web (istock) the great big brining debate takes place this time every year, with people staunchly in various camps when it comes to how best to achieve a moist, flavorful turkey.

Set the thermometer alarm (if available) to 161 degrees f. Web place the turkey legs in the brine: Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes.

Web remove the turkey from the brine (discard the brine). Web should you brine your turkey or not? Web yes, yes, they do.

It's fine if it's still a touch warm. Web the idea is that a wet brine will help keep your turkey from drying out, while also seasoning it all the way to the bone (because the only thing worse than a dry turkey is a bland one). After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f.