Web brining a turkey is totally optional.

Brine turkey or not. The turkey should be either fresh or completely thawed. Web dissolve 2 cups of kosher salt into 2 cups of hot water. Most are more neutral in flavor.

You can add sprigs of dried thyme, crushed bay leaves or other herbs to the turkey drumsticks in the brine solution, for flavor. Web once the container is filled, remove the turkey and measure the water. Pat turkey dry with paper towel and then liberally rub the salt mixture all over the skin and inside of the cavity.

However, butter usually adds a more rich and creamy. Web brining a turkey adds moisture and flavor, particularly when you use a flavorful brine. Web brining a turkey using the wet or dry method — though the dry is favorable — is still a good practice to achieve that goal.

Do not thaw the turkey at room temperature. Bring the mixture to a simmer and cook, stirring occasionally, until the sugar and salt are dissolved. Add the remaining 3 quarts cider and the.

Allow at least 24 hours of thawing time for per 5 pounds of turkey, and always thaw the bird in the refrigerator in its original wrapping. Web mix the brine solution. Pour salt solution over turkey.

Get all the news you need in your inbox each. For a turkey under 16 pounds, add 2 cups of water to your measurement. Let the liquid cool slightly;