You might be wondering why you'd want to brine a turkey in the first place, as not all recipes call for it. One key reason is the taste—whether you wet-brine or dry-brine, using all! that! salt ...

Wet-brined turkey almost always turns out juicy and moist, though some say wet brines dilute the turkey's flavor. Sometimes, it turns out juicy but not as flavorful, ...

Looking to avoid the horror of a dry turkey this Thanksgiving? Consider brining your bird before you cook it and your juicy turkey will be the star of the Thanksgiving table. The post How to brine ...

Place the turkey in your container or brining bag and pour the cooled brine over it. The length of time to leave the turkey in the brine solution depends on its size. The optimal time for brining ...

Perfect Brine Time. 12 lbs. or less - 8 to 12 hrs. 12 to 14 lbs. - 9 to 14 hrs. 20 lbs. and over -15 to 20 hrs. Savory Turkey Brine Recipe. 2 gallons cold water ...

Perfect Brine Time. 12 lbs. or less - 8 to 12 hrs. 12 to 14 lbs. - 9 to 14 hrs. 20 lbs. and over -15 to 20 hrs. Savory Turkey Brine Recipe. 2 gallons cold water ...

If your turkey isn't fully submerged, add more brine solution (1/4 cup salt to 1 quart water) until the turkey is covered. Let sit in the fridge for 12-18 hours.

Perfect Brine Time. 12 lbs. or less - 8 to 12 hrs. 12 to 14 lbs. - 9 to 14 hrs. 20 lbs. and over -15 to 20 hrs. Savory Turkey Brine Recipe. 2 gallons cold water ...

Turkey is a difficult bird to cook. Not only are turkeys large—each of the birds I bought was 14 pounds—but they also contain both light and dark meat.

You'll need to plan ahead because a dry-brined whole turkey will need to sit in the fridge for 12 to 72 hours. The longer it sits, the more effective your brine will be.