Brine The Turkey For Your Best-Ever Bird

HOW TO WET BRINE YOUR TURKEY:
For wet brining, you'll want to use a ratio of ½ cup of kosher salt to ¼ cup of sugar to 2 quarts of cold water. 
You'll need enough water to completely cover the turkey (or turkey breast) in a large pot. 

How long should you brine your turkey? 
Cover and refrigerate for at least 8 hours and up to 16 hours for a bird larger than 14 lbs. For a smaller bird or turkey breast, brine no longer than 12 hours. Give it a flip about halfway through.

For wet-brined birds, when you're ready to cook the turkey, rinse it with cold water and pat it dry with paper towels.

Is brining a turkey worth it, and how do I brine a turkey?
Brining the turkey is the best way to ensure a moist, flavorful bird. 

How do you brine a turkey and why?
Brining is the process of soaking a food, often meat or vegetables, in a highly seasoned salt solution, called a brine. Brining meat is a simple technique that makes a world of difference in terms of texture and flavor, especially when it comes to the drier tendencies of turkey.

First, it seasons the meat throughout in a way that just sprinkling salt on the turkey before roasting never could. Second, it keeps the turkey incredibly moist, which ultimately helps you cook the bird evenly. Through osmosis, the flavorful brine is absorbed into the meat, thereby seasoning it through and through. The salt in the solution also changes the protein molecules in the meat so they can't form tight clumps, thus making the meat more tender.

Which is better: Dry brining or wet brining?
It's important to note that there are two ways to brine turkey. The first is the traditional way, using a salt-water solution. This is called a wet brine, and takes at least 8 hours.

The other method, a dry brine , is a bit easier to pull off though the process takes longer — up to three days. Also known as pre-salting, this method uses a bit less salt and no liquid at all. It’s also a more fridge-friendly method, since you don't have to worry about space for a turkey and a bag or pot of liquid. Both methods help to achieve a well-seasoned, perfectly cooked bird, so choose the method that works best for your timeline and kitchen space.

How to dry brine your turkey:
Dry brining involves rubbing a mix of salt and seasonings directly onto the turkey's skin. You'll need to let your dry-brined turkey sit in the fridge for up to three days, but since you can do it ahead of time, it's a great way to check something off your list before the craziness of Turkey Day begins.

For a 12- to 14-pound turkey, use 2 Tbsp of kosher salt mixed with the seasonings of your choice. Let the brine sit on the bird at least overnight or up to 2 days for a medium bird (12 to 14 pounds) and up to 3 days for a large turkey, before cooking.