Cover the top with a lid, foil, or tie it.

Turkey brine wet. Original pages from the washington post) 10 min. Through the process of osmosis, the salt water enters the turkey and the unseasoned meat. Combine all the seasonings together.

This spa treatment helps the turkey retain more moisture during roasting and prevents it from drying out. Web step 1 combine 1/2 gallon water (8 cups) with all other ingredients in a large pot and place over medium heat. Web brining a turkey using the wet or dry method — though the dry is favorable — is still a good practice to achieve that goal.

Transfer the turkey, uncovered to the fridge and refrigerate for at least 24 hours, and up to 72 hours. (tim robinson for the washington post; Most are more neutral in flavor.

It's fine if it's still a touch warm. Add the salt and stir until the salt is dissolved. Web 1.5 cups of kosher salt 0.25 cups of sugar additional seasonings:

Get all the news you need in your inbox each. Web a wet brine is the traditional way to brine a turkey. Set a wire cooling rack on a baking sheet and place the turkey on the rack.

Bring to a boil, stirring frequently, then reduce to a simmer and cook until salt and. It will make your bird very juicy, and gravy to die for! Over time, the salty water enters the bird, firming it up and infusing the cells with extra moisture.