Alton Brown shares wet-brined turkey recipe using insulated cooler

Bon Appetit reported that Alton Brown's wet-brined turkey recipe uses an insulated cooler instead of a refrigerator to save space while seasoning the bird.

The brine is a simple mix of kosher salt, sugar, and vegetable broth that helps the turkey retain moisture during roasting.

After soaking in the brine for 8 to 12 hours, the turkey is patted dry and roasted starting at 500°F to crisp the skin, then covered and cooked at 350°F without basting.

The recipe advises against soaking the turkey for 24 hours to avoid excess saltiness and recommends monitoring the cooler temperature to keep it at or below 40°F.

It is also suggested to use an unbrined turkey, as many supermarket turkeys are prebrined or injected with salt solutions, which could make the meat too salty if brined again.