I have been brining my 24 lb. turkey for years. I add 1 cup sugar to 2 cups salt, mix in water and pour over turkey in brining bag. Seal it shut and place in cooler with ice overnight. Rinse off brine and pat dry. Stuff bird with veggies if you want. Roast over a bed of whole cleaned carrots, halved onions, celery, and parsnips. You can also chop up poultry herbs and mix with butter and carefully slide under breast skin. Check your turkey sooner, rather than later. Brined birds cook faster. If you have convection roast on your oven DO use it. My 24 lb turkey takes 3 hours. Always moist and tender. Make sure you let it sit for at least 30 minutes.
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I have been brining my 24 lb. turkey for years. I add 1 cup sugar to 2 cups salt, mix in water...