Brining is the move for turkey, so we got some tips from our associate food editor, Kelsey Youngman, to help you get it right:.Make sure to use Diamond Crystal kosher salt rather than another kind of kosher salt (or table salt).To help the dissolution process along, warm some of the water separately first and dissolve the salt in there.Make sure to use enough water so that the turkey is fully submerged.Your bird is going to be cold after brining, and you need to let it come to room temperature before you roast it.You'll also want to pat your bird dry, since it will be wet. Use paper towels and get the skin as dry as possible.After you finish brining, avoid adding more salt, since you already salted the bird during the brining process