Let the turkey sit in the brine for an hour per pound. Remember to pat it dry before cooking. This makes sure that the skin or exterior of your turkey won’t be too salty because of the turkey brine.
My favorite way to achieve that irresistible crispy skin is to air-dry the turkey in the fridge for at least 8 hours. I promise it’s all worth the extra wait!
Do not, and I repeat, DO NOT over brine your turkey! Leaving it in the solution for more than the recommended time may make it too salty and spongy.