recipe question for turkey brining...?

Kosher salt, always for a brine.

12-17 lb turkey 2 gallons water 1 cup table salt 6-12 hrs

18-24lb turkey 3 gallons water 1 1/2 cups table salt 6-12 hrs

Table salt is much stronger than kosher salt so if you use kosher you need to multiply th amount of salt by 1 1/2 times.

Exp. 1 cup table salt = 1 1/2 cups kosher.

Also some turkeys are already treated with salt in some way or another like Butterball and brining one will make it way to salty so be sure to check the package

Usually for brining, you use kosher salt. You can use table salt as well, but you need to reduce the amount or it will be too salty.