••••TWO WAYS TO BRINE A 🦃 TURKEY!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****TWO WAYS TO BRINE A 

****TURKEY!!

Two Ways to Brine

Wet Brine

1

In large stockpot, mix 2 gallons cold water and 2 cups coarse kosher salt.

2

Add turkey; brine should cover the bird. Cover and refrigerate 8-12 hours.

3

Remove turkey from brine; rinse under cool water, rubbing inside and out to release salt.

4

Pat dry with paper towels.

Dry Brine

1

Pat turkey dry with paper towels.

2

Sprinkle 2 tablespoons coarse kosher salt inside the cavity.

3

Generously salt the outside of the turkey (up to 1 cup).

4

Transfer to baking sheet and loosely cover with foil. Refrigerate for 12-24 hours, removing foil for last 2 hours.

For super-crispy skin, leave uncovered in the fridge for 2 hours to help dry it out before roasting.

http://bettycrocker.com