What is a simple brine for turkey?

For the Wet Brine

16 cups water divided.
1/2 cup kosher salt.
1/2 cup dark brown sugar.
1 tablespoon dried red pepper flakes.
1 tablespoon dried sage.
1 bunch fresh thyme.
2 heads garlic sliced in half.
14 to 18- pound turkey cleaned, innards removed.

How long should you brine a turkey for?

Pop the turkey into the fridge and let it brine for at least 8 hours (and up to 18 hours). Just don’t leave the turkey in the brine for longer than recommended—over-brining can render the bird too salty and turn the texture spongy.

What is Turkey brine made of?

How do you make turkey brine? This brine is a combination of salt, sugar, liquid, herbs and spices. In this case, we’re using kosher salt, brown sugar, apple cider, citrus fruits, rosemary, garlic, peppercorns and bay leaves. Simmer the brine briefly to dissolve the salt and sugar.

How much salt do I need to brine a 12 pound turkey?

Our general turkey-brining rule of thumb for how much brine for a 12-pound turkey (adjust up or down based on the size of your bird) is 5 quarts hot water + 1½ cups kosher salt or ¾ cup table salt. Mix to combine and add this to the pot or bag.

How much salt do I need to brine a 20 pound turkey?

This recipe makes enough brine for one 18- to 20-pound turkey. Ingredients: 7 quarts (28 cups) water. 1 1/2 cups coarse salt.

Should you rinse a turkey after brining?

Leaving the turkey uncovered for the last 4 to 6 hours will help dry—and thus crisp up—the skin. Resist any temptation to rinse the turkey after brining. There will be no trace of salt on the surface and rinsing would only make the skin less prone to browning.

Should I brine a fresh turkey?

The idea is that brining helps make a turkey super juicy and extra flavorful. “If you can brine, you should,” celebrity chef Josh Capon told HuffPost. “If you can brine the bird, you’re one-hundred-percent sure going to have a more moist, tastier bird at the end.” But not all foodies are brine believers.