Combine all the ingredients, except the turkey, in a large enamel or stainless steel stockpot large enough to hold the brine and the turkey. Heat to a simmer over high heat; remove from heat. Let cool ...

In a large bucket or brining bag, dissolve the salt and sugar in the water. Submerge the turkey, then cover the bucket or seal the bag. Refrigerate for 6 to 8 hours. When ready to roast, remove the ...

Dry brined roasted turkey is the easiest way to get juicy, flavorful meat without babysitting the oven. It’s simple. It’s ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 8 servings. 2 gallons (32 cups) water, divided 2 cups kosher salt 2 cups packed brown sugar The night before roasting the ...

Thanksgiving is upon us, so you’re likely gearing up to carefully roast the star of the show — your turkey. And if you typically use a recipe that’s as messy as it is headache-inducing, we recommend ...