Let the liquid cool slightly;

Turkey brine yes or no. Place turkey breast side up in the roasting pan (if you have a rack, place the turkey on it first). I have heard many arguments over the years that brining isn’t worth the time and effort. Place the rack low enough for the bird to fit without touching the top or sides of the oven.

Web the brilliant way to pay off $10,000 in credit card debt. Calculate 1 hour per 500g meat. Dissolve the salt then cool the brine:

Pull the neck and giblets out of the cavity. Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. Use about 50g coarse salt to 1 litre water.

Place butter under the skin so that it sits between the meat and skin. It makes a huge difference in taste and texture. When the sugar and salt are fully dissolved remove the pot from the heat.

Add the salt and stir until the salt is dissolved. “you are almost guaranteed a delicious result when a turkey is brined and roasted properly.” Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer.

Brining a turkey again will run the risk of causing the turkey to be too salty. The turkey absorbs some of the water while soaking in your brining liquid, and the salt dissolves some muscle. Or that it doesn’t really enhance the flavor of the bird.