1

Unwrap your turkey and remove the giblets, then transfer it to your pot. Add any aromatics you’d like to use.

Note: You will need a pot or food-safe bucket large enough to entirely submerge your turkey. You will also need room to store this pot or bucket in the refrigerator for 12 to 24 hours.

2

To create the brine solution, heat 1 quart of water until warm enough to dissolve the salt. Add in the salt and stir until the salt has dissolved. Let the liquid cool slightly.

3

Pour the brine solution over the turkey and then add the remaining 3 quarts of water. Make sure the turkey is completely submerged. If necessary, prepare additional brine solution at a ratio of 1/4 cup salt per quart of water, until the turkey is completely submerged. If the turkey floats, weigh it down with a dinner plate.

4

Cover and refrigerate for 12 to 24 hours.

5

Rinse the turkey in cool water and pat dry with paper towels.

6

For crispier skin, allow the turkey to dry for 24 hours in the fridge prior to cooking. Place it on a roasting rack set inside a roasting pan and cover loosely with plastic bags to avoid cross contamination.

7

You can roast the turkey as usual either immediately after brining or after air-drying. Brined turkeys may cook faster, so be sure to check the turkey about an hour before its cook time is scheduled to end.