Wet Brine for Turkey

Ingredients for Wet Brine for Turkey

• 190g Diamond Crystal kosher salt (or 150g Morton kosher salt or 160ml fine table or sea salt)

• 3.8L cool water

• 1 (12- to 14- pound) turkey,* neck and giblets removed

• *Avoid brining a kosher turkey, which has already been salted.

• Equipment: 1 heavy-duty brining bag or 2 oven-roasting bags

• 1 twist tie or rubber band

• large roasting pan or extra-large bowl

• N/A 1 twist tie or rubber band

• N/A large roasting pan

How to make Wet Brine for Turkey

In a heavy large stockpot, combine the salt and water, and stir to dissolve. Place the turkey inside 1 heavy-duty brining bag or a double layer of oven-roasting bags and place inside a large roasting pan or extra-large bowl to guard against leaks or spills. Carefully pour the brine into the brining bag then squeeze as much air as possible out of the bag, and use a twist tie or rubber band to seal the bag closed.

Arrange the pan or bowl in the refrigerator, preferably near the bottom, and let brine at least 8 (and up to 18) hours. For best results, turn the turkey every 6 to 8 hours, so it brines evenly. After at least 8 (and up to 18) hours, remove the turkey from the brine, draining off any excess. If you'd like, give the turkey a quick rinse under cool water. Dry the turkey thoroughly then let it sit for an hour or so at room temperature before roasting according to your favourite recipe.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.