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 ...

Ready to get started? Check out our brining guidelines and tips below. If you are wet brining your turkey, you will need 4 quarts of water, 1 cup coarse kosher salt, and your aromatics* of choice.

Unlike a wet brine, dry brining takes the water out of the process. With a dry brine, you rub a lot of salt (and in this case ...

Elliot recommends a ‘wet brine’ for your meat, like the Americans do (Picture: FieldGoods) The secret to cooking the perfect turkey, according to the chefs is to ‘brine’ the meat.