Put the brine ingredients and 2 ... temperature to 350 degrees. Cover the turkey loosely with foil if it starts to take on too much color too fast. Cook for 2 hours, basting every 15 minutes ...

A juicy, flavorful turkey starts with the right preparation—and our favorite recipe requires us to start the thawing and prep on Monday. Whether you prefer wet brining or dry brining ...

This past weekend I decided to test dry brining ... turkey and is no longer visible. This is normal. You’ll see a close up of it in my video. PRO TIP #2: Let the turkey sit for an hour before ...

Cooking the Turkey About 5 hours before serving time, remove the turkey from the refrigerator. Lift it out of the brine, and rinse off under fresh cold water. Dry the bird with paper towels.

Brine can be either a combination of water, salt and herbs, or a dry salt and herb mix. Related: 15 Best Thanksgiving Turkey Recipes So, why should you be brining? Turkey is fairly lean meat ...