The first step is to combine all of the ingredients in the pot and boil them until they dissolve. Once that's done, turn off heat and let it cool completely.
To brine your turkey, place it in a large pot, pour in the brine solution to cover it, and refrigerate for 16 to 24 hours.
Roasting a turkey requires removing excess salt from the outside of it before submerging it in fresh, cold water. This prevents the exterior of the turkey from becoming excessively salty.
The fourth step is to rinse the turkey with cold water. The water should be cold enough that you can see your hand when you put it into the water. You can also use cool running water if you have access to that instead of ice cold; just make sure that your water isn't too hot or else the skin will cook instead of brine.
Finally, remove the turkey from the pot and rinse it with cold water. Let it dry before roasting.
We recommend cooking the turkey as desired. However, because brined turkeys cook 20 to 30 minutes faster, it is important to watch the temperature gauge so that they don't overcook.
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