Put this mixture and the remaining ingredients in a pot large enough to hold your turkey and add enough water to totally immerse the bird. After it has sat for 24 hours in the brine, rinse the ...

The turkey should be mostly thawed, although it can still have some ice crystals. It is best not to leave it in the brine for more than 24 hours, so make sure it is within about 24 hours of being ...

This recipe comes from chefs Allison Vines-Rushing and Slade Rushing, who brine their turkey for a full 35 hours before frying so it comes out full of flavor. Do you need to brine a turkey before ...

The main reason for brining a turkey is to produce a more juicy, moist result. Most roast turkeys I have come across— and at times endured— have been dry and tough. Roast turkey that is not ...