(You can also place the turkey and brine in a large plastic bag placed in a bowl for support, if you do not have a large enough container.) Let steep for 24 to 36 hours. Preheat the oven to 400 ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...

Put the turkey into a deep stainless-steel saucepan or bucket, or a plastic bucket. Cover with the brine and a lid and chill for 24 hours. Drain and dry well. This is of course optional ...