• Start by removing the giblets and neck from the cavity of the turkey. If desired, reserve for making this turkey gravy.

For the Wet Brine

• Wet Brine Turkey: Combine coarse salt and sugar in a large clean stock pot and mix with enough cold water to submerge the turkey. Let the mixture of salt and sugar dissolve completely before placing the turkey into the pot, breast side down. Cover and refrigerate overnight ( for at least 8-12 hours or up to 24 hours). Remove the turkey from the brine. For a quick brine instead (if you are in a rush), salt brine turkey for only 5 hours, but this time use double the amount of salt and sugar. If you plan to brine a larger bird (24+ pounds) for more than 24-48 hours, use 2-3 gallons of water per 1 cup coarse salt -- this will make sure the bird won't be over-seasoned.
• Then, pat dry very well with paper towels. You may place it on a rack for a maximum of 2 hours at room temp, allowing the turkey skin to dry fully, and pat it dry again.
• For a moist turkey recipe (SEE INGREDIENTS IN THE NOTES): In a small bowl, mix the softened butter with half of the amount of salt and pepper, and 1 Tablespoon of the chopped herbs. Place turkey breast-side-up on the rack of a roasting pan.
• Gently rub the butter mixture under the breast skin. Then, mix the oil with the remaining salt, pepper, and chopped herbs in a different bowl. For a browned bird with crispy skin, brush the oil mixture all over the turkey, except under the skin.
• Place aromatics in the cavity. Tuck the wing tips under the turkey. Tie the legs together with the kitchen string. Pour the 1-3 cups of broth and/or wine into the pan bottom to prevent drippings from burning.
• The amount of liquid will depend on the height of the rack, but don't let the liquid touch the turkey.
• Roast turkey in the oven middle rack at 475 degrees F for 45-50 minutes or until breast skin turns golden brown, baste with the liquid from the bottom of the pan, and then rotate the roasting pan.
• Cover just the breast with a piece of aluminum foil, reduce oven temperature to 325 degrees F, and continue roasting for an additional 125-130 minutes or until the turkey is fully cooked (a thermometer inserted into the thickest part of the thigh without touching bone reaches an internal temperature of 165 degrees F).
• Baste roasted turkey every 45 minutes. Remove from the oven and let it rest for 20-30 minutes before slicing your turkey. This is how to cook a brined turkey... so simple!

For the Dry Brine

• If you prefer to dry brine turkey instead, combine the salt, sugar, and all the seasonings together. Open a brine double bag and place the turkey inside.
• Then, rub ½ cup of the dry brine on the back side of the turkey, ½ cup on the legs, and 1 cup on the breast. Squeeze the bag to remove as much air as possible and seal the bag tightly with a kitchen tie. Place the bag inside of a large bowl.
• Refrigerate the rubbed turkey for 24 hours to 48 hours.  Make sure to massage the mixture into the skin of the poultry every 8 to 12 hours.
• Remove poultry from the bag, pat dry with a paper towel, and roast the turkey following steps 3 to 9 above.
• This is how you can easily prepare 2 of the best turkey brine recipes ever!

How to Brine a turkey in a bag

• Prepare a Basic Turkey Brine: One day before roasting your turkey, use a pot to mix the brine ingredients together until the salt is dissolved.
• Prepare the Brine Bag: Place the bag in a bowl. Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag.
• Add the Brine: Unfold the collar of the double bag and pour the brine over the bird, making sure to cover the bird. If needed, add more cold water.
• Seal the Bag: Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie.
• Refrigerate for 8 to 24 hours, depending on the weight of the turkey (about 1 hour per pound).
• Rotate Turkey: Halfway through the brining process, roll the turkey over in the bag to mix up the liquid a bit and make sure it's fully submerged.
• Remove from Brine: After the brining process (which can take anywhere from 8 to 24 hours), remove the turkey from the brine, rinse it, pat it dry, and refrigerate for up to two days if you're not ready to roast the bird.