Brine The Bird: By Wednesday morning, at the latest, you should have your wild turkey, whether it's plucked whole or just the breast, in some sort of brine. I won't get into the details of osmosis and diffusion, but put simply, brining transfers moisture and flavor into the meat, which greatly enhances the finished product. The basic brine ratio is one cup of both salt and sugar to one gallon of cold water. You'll probably need to double this for a whole turkey. Dissolve the salt and sugar in the water, then submerge the bird and place the container in the refrigerator or an ice-filled cooler for 24 to 48 hours. Don't be afraid to experiment with other flavors by adding garlic cloves, red pepper flakes, peppercorns, or other spices to the brine.