Why brine a turkey? This process infuses turkey with moisture and produces a tender and juicy roasted turkey every time. Perdue Farms, which has turkey farms in Indiana, suggests wet or dry brining for a delicious oven-cooked turkey.

WET BRINE

Brine is a salt-water solution that may include woody herbs like rosemary and thyme, crushed raw garlic, and onions. During the brining process, the solution penetrates the meat to a maximum depth of 1/4 inch. The more salt in the solution, the less time it takes for the turkey to brine.

For an overnight or two-night brine: 1 cup of kosher salt per 1 gallon of water

For a quick, three to four-hour brine: 1 1/2 cups of kosher salt per 1 gallon of water

To brine a small bird, place it in a large zipper storage bag or food storage container, pour the brine solution over it to cover it, and store it in the refrigerator.

To brine a large bird, place it in a large food storage container, pour brine solution over to cover, and store it in the refrigerator.

When time is up, remove the turkey from the brining solution and pat dry.

DRY BRINE

Heavily season the exterior of the bird with salt. Place turkey on a platter or pan with a lip and refrigerate, uncovered, overnight (or 8 to 12 hours). When time is up, place the turkey in a large container with cold water and drain three to four times until the salt coating disappears; pat the turkey dry.

Word of caution: Although patting the turkey dry after brining will remove some surface salt, the meat below the skin’s surface is optimally salted. To avoid oversalting, use only a small amount of salt in any dry rub or additional seasoning you place on the turkey skin before cooking.

No time to brine?

The following is a turkey injection recipe that will boost the juiciness and flavor of turkey. Be sure to inject the legs, thighs, and breasts, and let the turkey rest for at least one hour before placing it in the oven.

1 cup chicken stock

1/2 cup butter

1/4 cup lemon juice

1 tsp lemon zest

1 tsp kosher salt

1/2 tsp black pepper, fine ground

1/2 tsp granulated garlic

1/2 tsp dried sage

6 sprigs fresh thyme

6 sprigs fresh rosemary

Bring all ingredients to a boil in a pot while stirring. Reduce heat to medium-low and simmer for 2 to 3 minutes; remove from heat. Let cool until slightly warmer than room temperature, and strain. Fill the injector with liquid and inject throughout the legs, thighs, and breast. Allow the turkey to rest in the refrigerator for at least 1 hour before cooking.