Do NOT brine a turkey if the turkey has been enhanced with a solution.

1 (15 to 18-pound) Jennie-O Turkey Store® whole turkey, thawed, giblets and neck removed
2 gallons ice cold water
2 cups table salt (do not substitute kosher salt)

1. Rinse the turkey in cold water.
2. In a clean container large enough to hold the turkey, mix the ice cold water and salt until salt dissolves.
3. Submerge the turkey in the brine solution. Cover and refrigerate 6 to 8 hours.
4. Remove the turkey from the brine. Rinse thoroughly under a slow stream of cold water. Pat skin and cavities dry.
5. Roast turkey. For roasting directions go to How to Cook a Turkey.

Tips:

• A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently during the last 30 to 45 minutes of cooking.
• Seasonings may be added to the brine solution. Try adding ¼ cup brown sugar, 4 sprigs fresh thyme leaves, 2 sprigs fresh rosemary, 2 sprigs fresh sage, 2 dried bay leaves, and 2 teaspoons whole peppercorns.