Brining means soaking the entire bird in a solution of heavily salted water for 12 hours to 3 days before cooking to infuse it with flavor and juiciness. You'll need a large container to soak a big turkey in and a safe spot that's cool enough for storing while it's brining. If you want to avoid the soaking method, you can dry brine your turkey. Rub salt all over the skin and refrigerate the bird uncovered one day before cooking. The results are moist, tender meat and crispy skin.
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