Choose a fresh or fully thawed turkey
Remove giblets and neck from the cavity
Use a food-safe container or brining bag large enough to hold the turkey fully submerged
Make a brine with water, salt, and optional sugar
Add optional flavorings such as peppercorns, garlic, bay leaves, citrus, herbs, or spices
Stir until the salt and sugar are fully dissolved
Cool the brine completely before adding the turkey
Place the turkey in the brine and ensure it is fully submerged
Refrigerate the turkey while brining
Brine for about 1 hour per pound, up to 24 hours
Remove the turkey from the brine
Discard the brine
Rinse the turkey if desired
Pat the turkey dry with paper towels
Let the turkey rest in the refrigerator uncovered for several hours or overnight for crispier skin
Cook the turkey as desired