South Central Illinois | Putting bird in a brine for 16 hours has worked best for me. 2 cups of either kosher salt or coarse sea salt to 2 gallons of water should cover the turkey. It needs to be completely submerged. Use 2 or 3 cups of hot water to dissolve the salt, then mix with cold water. You do not want hot water to put the turkey in, not sure why, just what I have been told. Rinse after removing from brine and prepare to your liking. Will make for a very juicy turkey.
Sam |