Two Ways to Brine

Wet Brine

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

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

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

Pat dry with paper towels.

Pat turkey dry with paper towels.

Sprinkle 2 tablespoons coarse kosher salt inside the cavity.

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

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