• prep: 10 min
• cook: 8 hr
• total: 8 hr 10 min

servings:

Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine 8 to 12 hours before you plan to roast, pat it dry, and let it sit in the refrigerator, uncovered to dry the surface. If you don't have time to let it air-dry, do your best to thoroughly dry the surface after brining. Rubbing the skin with butter or oil will also encourage browning. Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey. See our Complete Guide to Brining for more on wet and dry brining.

• 1 1/4 cup Diamond Crystal kosher salt (or 1 cup Morton kosher salt or 2/3 cup fine table or sea salt)
• 1 gallon cool water
• 1 (12- to 14- pound) turkey,* neck and giblets removed
• *Avoid brining a kosher turkey, which has already been salted.
• Equipment: 1 heavy-duty brining bag or 2 oven-roasting bags; 1 twist tie or rubber band; large roasting pan or extra-large bowl
• N/A 1 twist tie or rubber band
• N/A large roasting pan

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