Place the turkey, breast down, into the brine.

Turkey brine temperature. If your brine is heated, be sure to cool it to room temperature before brining. Add the orange and lemon peels, chopped sage, bay leaves, peppercorns, and garlic. Learn how to brine a turkey using the traditional wet brine method.

Get all the news you need in your inbox each. Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. This is usually composed of the same ratio of salt to water.

Make sure you have removed the innards. Let the water return to a boil, then remove from heat. Take the 14 to 16 lb (6.4 to 7.3 kg) frozen young turkey from the freezer and place it in the refrigerator to thaw completely.

Once boiling, add the salt and stir until dissolved. Web brining a turkey using the wet or dry method — though the dry is favorable — is still a good practice to achieve that goal. Web cooking techniques how to brine a turkey whether you’re going with wet brining, dry brining, or no brining at all, this guide has you covered.

Jump to recipe are you ready to elevate your thanksgiving feast? Web some chefs suggest you brine a turkey in a cooler, but for food safety and to avoid falling into the food danger zone between 40°f and 140°f, we recommend brining a turkey in the refrigerator. Brining isn’t a topic that gets brought up most of the year.

Web 1 move the frozen turkey to the refrigerator 2 to 3 days before cooking. Do not thaw the turkey at room temperature. Prepare the turkey by removing the neck and giblets and patting the bird authoritatively.