Brine turkey in refrigerator 12 to 24 hours. Variations: Use maple syrup, molasses or honey in place of some of all of the brown sugar. Use beer or apple cider in place of part of the water.

Total time: 3 hours, plus 2 to 3 days brining time Servings: 12 plus leftovers Note: Adapted from Judy Rodgers.

Alternate method: Place turkey and brine in a large pan or bowl. Refrigerate for 12-24 hours. If turkey floats to top, weight it down with a plate and cans to keep it submerged in brine.

If brining a turkey in salt water creates a tender, ... Just submerge the turkey in pickle-flavored liquid for 12 hours. (Our brining guide has more in-depth information on this technique.) ...

Brine for 12 to 24 hours. Remove the turkey from the brine, and roast in a 350ºF oven until the internal temperature reaches 165ºF. Remove and let rest for 20 minutes before serving.

Bigger birds can be brined following the same recipe, and for the same amount of time (12 to 24 hours). When it comes to cooking, this recipe will work with a turkey that weighs up to 16 pounds.

Place the turkey in the brine, breast side down. Add more water if the turkey isn’t completely submerged in the liquid. Place the bucket in the refrigerator for at least 10 to 12 hours or overnight.

This brined turkey is soaked overnight in salted water with smoked paprika, juniper berries, ... Add the ice and stir until cool. Add the turkey. Refrigerate for 12 to 24 hours.

Cover turkey with dry brine, packing on until you’ve used it all. Chill on a rimmed baking sheet uncovered 8–12 hours. Step 2. Thoroughly rinse turkey to remove brine; pat dry.

Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat.