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To Brine in a Pot or Container:
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This method involves brining the turkey in a large stockpot or a sterilized, leak-proof container such as a bucket or restaurant-grade storage container.
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The pot or container needs to stand upright in the refrigerator, which usually requires removing one or two refrigerator shelves.
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Place the turkey in the stockpot or container, standing it upright or on its side, however it fits best.
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Pour the brine over the bird, then add cold water to cover by 1 inch.
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Cover the container with a lid, aluminum foil, or plastic wrap and refrigerate for at least 12 or up to 24 hours.
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Remove the turkey from the brine.
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Discard the brine and any cured herbs or spices remaining on the bird.
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(Discard the oranges and ginger if using the Apple Cider Brine.)
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Rinse the turkey under cold water and pat dry with paper towels.
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Place the turkey in a large bowl or roasting pan and refrigerate, unwrapped, for at least 6 hours or up to overnight.
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This shows the skin of the turkey to dry a bit so it is crisp when roasted.
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The turkey is now ready to be roasted.
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To Brine in a Bag:
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This method involves brining the bird in turkey oven bags set in a roasting pan.
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The roasting pan will fit on 1 shelf in the refrigerator, saving critical space.
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Nest 1 plastic oven bag inside the other to create a double thickness (see Notes).
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Place the double bag, mouth open wide and facing up, in the roasting pan.
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Fold back the top one-third of the double bag to make a collar (this helps keep the bags open).
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Place the turkey inside the double bag.
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Unfold the collar of the double bag and pour the brine over the bird, then add 2 cups of cold water.
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Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie.
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Do the same with the outer bag.
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Turn the package so the turkey is breast side down in the roasting pan and refrigerate for at least 12 or up to 24 hours.
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Turn the turkey 3 or 4 times while it is brining.
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Remove the turkey from the brine.
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Discard the bags, brine, and any cured herbs or spices remaining on the bird.
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(Discard the oranges and ginger if using the Apple Cider Brine.)
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Rinse the turkey under cold water and pat dry with paper towels.
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Piece the turkey back in the roasting pan and refrigerate, unwrapped, for at least 6 hours or up to overnight.
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This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted.
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The turkey is now ready to be roasted.
