Wet-Brine a Turkey

Ingredients

• water (7.57 liters)
• kosher salt (0.472 kilograms)
• whole turkey (1 whole)
• optional brining bag (1 bag)
• optional flavoring ingredients (1 set)

Instructions

1. Choose a non-corrosive container large enough to submerge the turkey (5-gallon container recommended).
2. Line the container with a liner bag if desired for easier cleanup.
3. Create the salt solution by dissolving 2 cups of kosher salt in 2 cups of hot water and allowing it to cool.
4. Pour the salt solution over the turkey, then add additional water until the turkey is fully submerged. If it floats, weigh it down with a plate.
5. Cover the container and refrigerate for at least 8 hours but no longer than 24 hours.
6. One hour before roasting, remove the turkey from the brine, rinse under cold water, and pat dry inside and out.
7. Let the turkey stand on a roasting rack for up to one hour before cooking.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 0
• fat: 0 g
• sats: 0 g
• carbs: 0 g
• fibre: 0 g
• protein: 0 g
• salt: 0 g