Here's my simple brine I've been using on turkeys for years with great success. Yes , I use table salt.....it's fine trust me.

Brine
3 Cups Non Iodized Table Salt
1 Cup White Sugar
3 Gallons Water
Herbs may be added if desired

*This recipe can be cut by 1/3 and used as an injection if time is short. Inject the turkey an hour or so before you're ready to cook.

In a 5 gallon food grade bucket or similar vessel, mix salt and sugar in 1 gallon of hot water until dissolved, then add 2 remaining cold gallons of water and mix thoroughly.

Remove giblets, turkey neck and either the metal or plastic struss. Add turkey to vessel and make sure the entire turkey is submerged. Let brine 8-12 hours or overnight in the fridge, but no more than 12 hours.

Larry, do you feel a brined bird cooks faster than one that isn't? The reason I ask is I brined my turkey for the first time last year and that thing cooked in about a third of the time (cooked at 350*). The turkey was done about two hours before the guests even came. You should have seen my wife . Boy, was she freaking out and she kept giving me THAT LOOK...yea, you know the one. We ended up leaving it in the oven at the same temperature until the guests arrived praying it wouldn't be dried out. Thankfully it came out moist and tender. I want to try it again this year but I'm not sure about the timing. If it comes out lousy she will forbid me from brining again.

Yes, they do tend to cook a bit faster......scientifically, I don't know why, but I'm guessing it's the added moisture from the brine!

It's funny. As I said we kept it in the oven a good two hours after it came to temperature internally. I can't remember what the internal temp. was after we took it out but I know it was well above the recommended temperature. We thought it would be like that turkey in Christmas Vacation with Chevy Chase but it still was very miost. Maybe Kevin can explain it.

quote:

Originally posted by Dave L.:
It's funny. As I said we kept it in the oven a good two hours after it came to temperature internally. I can't remember what the internal temp. was after we took it out but I know it was well above the recommended temperature. We thought it would be like that turkey in Christmas Vacation with Chevy Chase but it still was very miost. Maybe Kevin can explain it.

It stayed moist because it was brined and you held it covered at a lower temp and did not overcook.

Would Kosher salt work?

quote:

Originally posted by S.M. Swanny:
Would Kosher salt work?

Absolutely.

As a general rule, 1/4 cup table salt is equivalent to 1/4 cup plus 2 tablespoons Morton’s kosher salt but 1/2 cup Diamond Crystal kosher salt.