Set the thermometer alarm (if available) to 161 degrees f.

Brine turkey outside. Preheat your oven to 500 degrees f. Add the salt and stir until the salt is dissolved. Once the water is boiling, turn off the heat.

Combine the salt and sugar to brine underneath the skin of the turkey. Web remove the giblets and neck, and save them for gravy if desired. Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes.

Pour salt solution over turkey. Web for this method, instead of submerging your turkey in a brine solution, you basically rub the outside with salt and let it sit for a day or so. If your recipe calls for the salt and sugar to be dissolved by heating the brine, make sure the brine has been cooled completely before adding the.

Web make the brine. Pour in a pint or two of apple juice. Now, add all the brine ingredients, like salt, black peppercorns, dried rosemary, sage, and thyme.

Web turn off the heat. Thoroughly dry the surface and cavity with paper towels. After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f.

Web place the turkey legs in the brine: Web dissolve 2 cups of kosher salt into 2 cups of hot water. Pat the turkey dry inside and out with more paper towels.