Step 1: Buy and prep your bird
A fresh turkey works especially, well but a frozen bird will do, as long as it is not self-basting or enhanced with a salt solution. The added solution in these birds would make the meat too salty if also brined. If the bird is frozen, thaw it in the refrigerator (plan ahead, as this may take a couple of days). Rinse the turkey inside and out, and pat dry with paper towels, if desired. You can also brine meaty turkey pieces.
Tip: When purchasing a turkey, keep in mind that an 8- to 12-pound turkey makes about 10 to 12 servings.
Step 2: Stir together the brine
The brine is a saltwater solution that penetrates the meat while marinating, adding moisture and flavor. If you've ever experienced dry turkey breast, you'll appreciate why this technique is so popular. In addition to salt and water, you can also flavor the brine with sugar, brown sugar, maple syrup, fruit juice, beer, peppercorns, herbs, and/or garlic.
For an 8- to 12-pound turkey, you will need a 10-quart pot that is tall and deep. If a large pot won't fit in your refrigerator, substitute a turkey-brining bag. In the pot, combine 5 quarts hot water and 1½ cups kosher salt or ¾ cup table salt. To flavor the brine, add 1½ cups sugar (or substitute part maple syrup and part packed brown sugar), 1 bunch fresh thyme, 5 bay leaves, and 45 black peppercorns. Add 3 quarts ice and let the brine stand until the ice melts.
Tip: The key to making brine is the salt-liquid ratio. Too little salt won't produce an effective brine, and too much will make the turkey salty. If you add beer or juice, substitute it for some of the ice.
Step 3: Start brining
Add the turkey to the cold brine in the pot. Press and weigh down the turkey with a clean plate or two. This allows all of the turkey to be submerged in the brine. Cover and marinate in the refrigerator for 8 to 12 hours.
Tip: Keep an eye on the marinating time since overbrining can cause the turkey to get mushy and overly salty.
Tip: For a turkey larger than 12 pounds, increase the amount of brine so the turkey will be totally submerged when weighed down with the plates. Marinate for at least 12 hours.
Step 4: Drain the turkey
Remove the turkey from the brine and discard the brine. It is too salty to cook the turkey in. Pat the turkey dry with paper towels. Now your turkey is ready for roasting.
For brined turkey recipes, try: