Rinse and pat turkey dry before roasting.

Turkey brine preparation. Place turkey breast side up in the roasting pan (if you have a rack, place the turkey on it first). Web microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve. By martha stewart test kitchen updated on september 18, 2023 rate yield:

1 gallon jump to nutrition facts this simple turkey brine is the key to your best bird yet. Web combine the brining mixture, which should include 1 tablespoon of kosher salt per quart of liquid, in a pot or container large enough to hold the liquid and the turkey. Be sure the container will fit in your fridge.

With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed. 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 rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity.

Apply greased foil to turkey breast. Rinse the turkey in cool water, pat dry, and roast, checking on it early. Original pages from the washington post) 10 min.

Brine in the fridge for 1 hour for every pound of turkey. Bring to a simmer in large pot. 8 hrs 30 mins total time:

To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients. In a large stockpot, heat 1 quart of cider, the salt, and all of the herbs and spices over medium heat, stirring until the salt has dissolved. Don’t worry, this brine solution won’t make turkey unpleasantly sour.