1 cup Morton® Kosher Salt
1 cup sugar
2 gallons of cool water
12 to 15 pound fresh, whole, bone-in-skin-on turkey, rinsed and patted
8 tablespoons unsalted butter, divided (5 tbsp softened. 3 tbsp melted)
1/2 teaspoon ground black pepper
1 cup white wine, chicken broth or water
Tips for Success: Internal temperature guidelines courtesy of USDA Food Safety Facts. Do NOT brine turkey if it includes "basting" liquids that contain salt. If you purchase a turkey with a pop-up timer, leave it in place and ignore it. If removed, the timer will leave a gaping hole for juices to escape. Optional- add herbs and seasoning to your brine. Stuff the turkey cavity with lemon, garlic and more herbs.