How long should I brine my Thanksgiving turkey?

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.

How does Paula Deen brine a turkey?

These tender and flavorful Cider-Brined Turkey Breasts are a great alternative for for your harvest celebration if you do not want to roast an entire turkey.

1. Brine:
2. 3 cups apple cider.
3. 1 cup firmly packed light brown sugar.
4. ¾ cup kosher salt.
5. 3 navel oranges, halved.
6. 8 sprigs fresh rosemary.
7. 8 sprigs fresh thyme.

Do you rinse dry brine off turkey before cooking?

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.

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

Whole turkey: Apply kosher salt (1 teaspoon per pound) evenly inside cavity and under skin of breasts and legs, wrap tightly with plastic wrap, unless your recipe calls for air-drying at the same time as salting, and let rest in refrigerator 24 to 48 hours.

How long should I brine a 12 pound turkey?

For a 12-pound turkey, cover and marinate in the refrigerator 8 to 12 hours. For a turkey larger than 12 pounds, increase the amount of brine so the turkey will be totally submerged when weighted down with the plates. Marinate at least 12 hours.

What do you put in a turkey cavity?

Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.

Do I Rinse turkey after wet brining?

Yes – you should rinse the turkey after wet-brining or dry-brining. Just be sure to pat it dry afterward, completely dry, so that the skin will brown nicely when roasting. Allowing the turkey to air dry, uncovered, in the refrigerator for several hours works even better.