Choose a fresh or fully thawed turkey
Remove the giblets and neck
Use a large food-safe pot, bucket, cooler, or brining bag
Make a brine with water, salt, and optional sugar
Add optional flavorings like peppercorns, garlic, bay leaves, citrus, herbs, or spices
Stir until the salt and sugar dissolve completely
Cool the brine completely before using
Submerge the turkey fully in the brine
Keep the turkey refrigerated or packed in ice while brining
Brine for 12 to 24 hours for a whole turkey
Do not brine too long or the turkey may become too salty
Remove the turkey from the brine
Discard the brine
Rinse the turkey if desired
Pat the turkey completely dry with paper towels
Refrigerate uncovered for several hours or overnight for crispier skin
Cook the turkey as desired