Brining is an effective way to keep poultry moist during cooking. Brine typically consists of salt and water and acts as a marinade. The high concentration of salt expands the muscles of the meat, allowing water to penetrate it and to remain within the meat. A brine can include more than just salt and water; the salt will pull these additional flavors into the meat so that when the meat is cooked, it is not only tender but rather flavorful. A natural turkey is the better option for brining since it does not have any preservatives and it has not already been injected with salt or other flavorings.
Step 1
Rinse the turkey under cool running water.
Step 2
Choose a pot large enough that the turkey will fit in with room to spare.
Step 3
Place the turkey in the pot and cover it with water.
Step 4
Take the turkey out and measure how water you added to determine how much salt to add. Use ¾ cup of kosher salt for every 1 gallon of cold water.
Step 5
Add the proper amount of salt to the water and stir well to dissolve.
Step 6
Add other flavorings such as herbs, spices, juice, wine or beer to the water.
Step 7
Put the turkey back into the pot, breast side down, and cover the pot tightly.
Step 8
Place the pot in the refrigerator and brine the turkey for 12 to 24 hours.
Step 9
Check on the amount of liquid in the pot to ensure the turkey is fully submerged for the entire brining time.
Step 10
Remove the turkey from the brine and rinse it off under cool running water to remove the surface salt.
Step 11
Pat the turkey dry with paper towels and season and cook your turkey as desired.
Tips and Warnings
- Thaw a frozen turkey fully in the refrigerator before brining. Clean the turkey by removing the giblets and neck; save them to make stock or gravy.
- Wash your hands after handling raw poultry and sanitize your work area to minimize cross-contamination.
Things You'll Need
- Large pot with cover
- Water
- Kosher salt
- Seasonings of your choice
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