Turkey Brine

No. More than 24 hours of brining causes the meat to become excessively salty and the texture to suffer. Stick to 12–24 hours; 12 hours is the minimum for flavour, 24 hours the maximum.

Use a large brining bag (available online or at kitchen shops), or a clean bucket lined with a heavy-duty food-grade plastic bag. Or brine the turkey in a cleaned-out cooler with a lid, keeping it on the coldest shelf of your fridge if space is tight.

Yes. The turkey will be evenly seasoned throughout, so reduce additional salt in any glazes, gravies, or dressings by about one-quarter. Taste as you go and adjust to your preference.

Table salt and sea salt are measured differently due to crystal size—table salt is denser. Use the same weight but reduce by about one-fifth, or weigh it: use 120g table salt instead of 150g sea salt.

The skin will steam rather than crisp, resulting in pale, soft skin instead of the burnished, crackling exterior you want. It's the most common mistake—budget 15–20 minutes to dry the turkey thoroughly with kitchen paper before roasting.

Yes. Make the brine, cool, and freeze in portions for up to 3 months. Thaw in the fridge overnight, then bring back to the correct temperature by adding fresh cold water as directed before submerging the turkey.