Brining is a technique that produces a well-seasoned, moist turkey. Follow these simple steps adapted with permission from Cook's Illustrated magazine. For more information visit their Web site at cooksillustrated.com.

Before brining, remove the giblets, neck, and tail piece from the turkey and reserve for gravy. To brine overnight, dissolve 1 cup table salt or 2 cups kosher salt in 2 gallons cold water in a large stockpot or clean bucket. Submerge the bird in the solution, and refrigerate for 8 to 12 hours. Remove the turkey from the brine, rinse well under running water, and pat dry inside and out with paper towels. The bird is now ready to be prepared for roasting.

If refrigerator space is limited, try using a more concentrated, and therefore quicker, brine along with some disposable frozen ice packs as follows:

Double the amount of salt in the solution, place 4 or 5 large clean frozen ice gel packs in the brine with the turkey, cover the container, and place it in a cool spot for 4 hours. For ease of cleaning, line the brining vessel with a turkey-sized oven bag. After 4 hours, remove the turkey from the brine, rinse well under running water, and pat dry inside and out with paper towels.

Back to Boiling Water 101

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More