Name: Wet Brine for Turkey
Cook time: 10 minutes
Total time: 8 to 18 hours (does not include roasting time)
Yield: Brine for 1 (12- to 14- pound) turkey
Ingredients: 1 1/4 cup Diamond Crystal kosher salt (or 1 cup Morton kosher salt or 2/3 cup fine table or sea salt); 1 gallon 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

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Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine 8 to 12 hours before you plan to roast, pat it dry, and let it sit in the refrigerator, uncovered to dry the surface. If you don't have time to let it air-dry, do your best to thoroughly dry the surface after brining. Rubbing the skin with butter or oil will also encourage browning.

Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey.

See our Complete Guide to Brining for more on wet and dry brining.

Recipe notes

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