Directions:

Brining Instructions:
Mix one cup of Diamond Crystal® Kosher Salt to one gallon of cold water (number of gallons will depend on size of stock pot).

Stir with long-handled spoon until all salt is dissolved.

Remove neck and giblets from cavity of turkey, but leave "leg lock" on.

Place the turkey in the pot and cover top of the pot with a lid, towel or plastic wrap.

Place entire pot in refrigerator (you may need to remove a shelf to accommodate the size of pot). There is no need to stir the brine or shift the turkey unless all parts of the turkey are not covered by the brine. If this is the case, turn the turkey every few hours to make sure each part is submerged at some point.

Leave turkey in refrigerator overnight, which is called "brining."


Roasting:
Pre-heat oven to 325 degrees Fahrenheit.

Remove turkey from brining pot and pat dry with paper towels.

Place in a shallow roasting pan breast-side up. Cooking time will depend on the bird's size and if it is stuffed, so will range from 13 to 25 minutes per pound.

Check the turkey's package recommendations for proper cooking time. Use a meat thermometer to test if turkey is done roasting. Proper temperature of the bird should be 185 degrees in the thigh and 170 degrees in the breast.