Create a basic brine for turkey by combining two and a half cups of kosher salt with a gallon of cold water in a pot or container large enough to hold the turkey.Stir the brine to help dissolve the salt. Then, place the turkey breast side down in the pot and cover it the rest of the way with cold water. Ideally, there should be 2 to 3 inches of water on top of the turkey.You can also add flavorings like bay leaves, allspice, peppercorns, brown sugar, or honey to your brine. We also like using maple syrup and candied ginger for a Thanksgiving turkey.
Store the turkey on the lowest shelf in your refrigerator, fully submerged in the brine, overnight or for a minimum of 8 hours. The next day, remove the turkey from the brine, rinse it well, and pat it dry with paper towels before seasoning and roasting it as usual.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.