Name: Wet Brine for Turkey
Cook time: 10 minutes
Total time: 8 to 18 hours (does not include roasting time)
Yield: Brine for 1 (12- to 14- pound) turkey
Ingredients: 1 1/4 cup Diamond Crystal kosher salt (or 1 cup Morton kosher salt or 2/3 cup fine table or sea salt); 1 gallon cool water; 1 (12- to 14- pound) turkey,* neck and giblets removed; *Avoid brining a kosher turkey, which has already been salted.; Equipment: 1 heavy-duty brining bag or 2 oven-roasting bags; 1 twist tie or rubber band; large roasting pan or extra-large bowl; N/A 1 twist tie or rubber band; N/A large roasting pan

Image may contain Supper Dinner Food Meal Roast Turkey Dinner Animal Seafood Sea Life and Lobster

Cookbook author and culinary pro Molly Stevens created this recipe exclusively for Epicurious. A wet turkey can be slow to brown, so for the best results, remove the turkey from the brine 8 to 12 hours before you plan to roast, pat it dry, and let it sit in the refrigerator, uncovered to dry the surface. If you don't have time to let it air-dry, do your best to thoroughly dry the surface after brining. Rubbing the skin with butter or oil will also encourage browning.

Keep in mind that it's best not to stuff a brined turkey, because the juices will concentrate in the cavity and overseason your stuffing. Instead, cook your stuffing in a baking dish alongside the turkey.

See our Complete Guide to Brining for more on wet and dry brining.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.