If you want the juiciest possible bird, you’re going to want to learn how to brine a turkey. Wet brining lets the turkey soak up a saltwater solution overnight, resulting in incredibly flavorful turkey, plump with its own juices in the morning.
For a turkey up to 18lbs, combine the contents of the jar with one gallon of boiling water. Cool thoroughly and refrigerate until chilled. Place thawed turkey, brining mix and an additional gallon of water into a large container or bag so that the turkey is entirely submerged. Keep refrigerated or on ice for 12-24 hours. Before roasting, rinse with cold water and pat dry.