You'll roast the perfect, succulent Thanksgiving Day turkey thanks to our homemade brine made with salt, sugar, cloves and bay leaves. In a large stockpot, heat 4 cups of water; sdd sugar and salt. Stir until dissolved. Add 16 cups cold water, cloves and bay leaves (2 cups of ice can be added to make sure water is cold). Stir to combine.
This turkey brine combines vegetable stock with kosher salt, sugar, and herbs to create a rich flavor. The mixture is simmered on the stove until the salt is dissolved and then plenty of cold water is added. If you're using pre-made vegetable stock, use low-sodium and keep in mind that you're using generous amounts of salt in the brine.
This depends on the size of turkey, and how much salt you add to the brine. The general rule is 1 cup of salt for each gallon of water. Then brine the turkey overnight. However, I find if you add a bit more water you can brine the turkey longer for a better overall bird.
Dry brining is a method of covering a turkey (or chicken) in a thick layer of salt, without the water. With this preparation, the salt pulls the turkey juices to the surface, fuses with them, and releases them back into the turkey.