Brining isn’t a topic that gets brought up most of the year.

Ultimate brine for turkey. What temperature to cook a turkey. Web prepare the brine concentrate: Roast at 400°f for 20 minutes to brown the skin, then turn the temperature down to 325°f and roast until done.

Slice butter thinly and loosen skin over turkey breasts. Place in the oven (or on the grill over indirect heat) and roast for 20 minutes. Web remove turkey from brine and rinse thoroughly.

Bring brine to a boil and cook for 1 minute to dissolve the salt. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. Bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop.

Let the water return to a boil, then remove from heat. Dry brine a turkey by rubbing salt all over it. With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed.

Make sure that the cavity gets filled. Place turkey pieces or whole turkey into a large container. Combine all of the ingredients into a large stock pot.

Place turkey breast side up in the roasting pan (if you have a rack, place the turkey on it first). We highly recommend it to anyone preparing a turkey. Web mix in the poultry seasoning, rosemary, sage, thyme, bay leaves, brown sugar, and salt.