Place the turkey in a meat bag or other large container.

Turkey brine how to bbq right. Web the general rule of thumb for brining is at least 1 hour per pound of turkey. Using the ratio of one cup kosher salt to one cup sugar per gallon of water, combine all your brine ingredients in a large pot, and bring to a boil to dissolve the salt and sugar. Less ink has been spilled in the quest for the holy grail than a more.

While the turkey brine helps moisten the meat, the skin needs to be nice and dry to get that crispy finish. When you remove the bird from the brine, drain the cavity well, then pat the turkey dry. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients.

Web 1 lemon, halved. It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. Remove from heat and add carrots, onions, celery, leeks, bay leaves,.

4 cloves of garlic, smashed. Let your turkey air dry for the crispiest skin. Web pour 1 gallon of the water (reserve the other gallon until you pour brine over turkey) into a pot on the stove and bring to a boil.

4 sprigs of fresh rosemary. Remove the neck and giblets from the turkey and reserve in the refrigerator for the gravy. This simple brine solution combines fresh herbs, citrus, and salt to lock in your turkey’s moisture and flavor every time.

Place the water, salt, sugar and rub in a stockpot large enough to hold 32 cups of water. For reference, a gallon of water weighs about 8 pounds. Then, gently separate the skin from the breast and smother the butter underneath the skin.