Diva Runs Out Of Thyme

Brining Basics

Brine your turkey in a large roasting pot, clean bucket, or food-safe plastic container large enough for the bird to be covered with water.

About 32 hours before cooking the turkey, remove the giblets and place the bird in the container. Cover with salted water made of ¾ cup of kosher salt per gallon. Add ¼ cup sugar to the brine.

Place the container in the refrigerator for 8 hours. (The turkey must be kept refrigerated during the brining process.)

Remove the turkey and discard the water. Rinse the turkey and place on a roasting rack uncovered in your refrigerator for about 24 hours before cooking.

NOTE:

Do not brine a kosher turkey or one that has been injected with any solution or is labeled self-basting.