how to brine a turkey
Be sure the container will fit in your fridge. Pour the cooled brine over the turkey adding additional cold water as needed to ensure the turkey is completely submerged.
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Dissolve the Salt.
. Here are the ways to use a wet brine or dry brine for your turkey and how long to brine it. The salt helps to draw out the turkeys juices osmosis and then dissolves into those juices creating what is essentially a naturally occurring brine. The real trick to wet-brining is finding a non-corrosive container thats large enough to submerge the turkey yet.
Remove turkey from brine after recommended time. How to Brine a Turkey. With a wet brine your turkey soaks in a bath made of salt water and the herbs or spices of your choice for 8 to 12 hours.
The longer you leave your turkey to soak the more flavorful it generally becomes. Then you need to cool the brine to room temperature before using it since pouring. The great big brining debate takes place this time every year with people staunchly in various camps when it comes to how best to achieve a moist flavorful turkey.
Place the turkey in an oven bag or your brining container. Then add about 1 cup of the boiled water to the sugar which will dissolve easily and the rest of the hot water to the salt. Make sure the salt and.
Youll want the salt to dissolve into the waterand a reliable way to ensure that happens is by heating the water and simmering it until the salt is completely absorbed. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. Choose The Right Container.
Place in the refrigerator for the specified period of time. How to Wet Brine a Turkey. Rinse and pat dry with paper towels.
Place your turkey breast down in a large container made of food-grade plastic stainless steel glass or a brining bag. While it is very important to keep the turkey cold while in the brine to make the brine you need to first bring the water to a near boil. Create a Salt Solution.
Add brine covering the entire turkey. Brining a turkey will give it more flavorful meat without drying it out. Combine the brining mixture which should include 1 tablespoon of kosher salt per quart of liquid in a pot or container large enough to hold the liquid and the turkey.
That brine is then reabsorbed into the meat which gives you a tender inside and a crispy outside. Weigh the turkey down with a plate or bowl if it floats.
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