To brine a turkey, you can use either a wet brine or a dry brine method to help make the meat moist and flavorful.

Wet Brine Instructions

• Find a large container or brining bag that can fit your turkey and allow it to be completely submerged in the brine mixture. If space is limited, use two unscented garbage bags inside a cooler.

• Mix a solution of water, salt (about 1 cup of kosher salt per gallon of water), sugar, and any spices or herbs desired. Common additions include black pepper, garlic, rosemary, thyme, brown sugar, citrus zest, or broth.

• Bring the brine mixture to a boil to dissolve the salt and sugar, then cool it completely.
• Place the thawed and cleaned turkey into the cooled brine, ensuring it is fully submerged. Refrigerate for at least 12 to 24 hours and up to 48 hours for a larger bird.

• After brining, rinse the turkey in fresh cold water for 15 minutes to remove excess salt before cooking. Pat dry thoroughly and roast, smoke, or fry as preferred.

Dry Brine Instructions

• Mix kosher salt (about 1 tablespoon per five pounds of turkey) with seasonings such as black pepper, herbs, and citrus zest.

• Pat the thawed turkey dry. Rub the salt mixture all over the bird, including under the skin and inside the cavity.
• Place the turkey on a rack in a pan, uncovered, in the refrigerator for 12 to 24 hours (or up to 48 hours for larger turkeys).

• Before cooking, brush off any excess salt and let the turkey reach room temperature.

Tips and Considerations

• Use only non-iodized/kosher salt for brining.
• Never brine a pre-seasoned or injected turkey, as it may become too salty.
• Brining works best for roasting and smoking. If frying, allow the turkey to air-dry in the fridge after brining.

Both methods help create juicy, flavor-packed turkey suitable for any holiday meal.