Brining a Turkey
for the juiciest, tastiest turkey ever
for the juiciest, tastiest turkey ever
Brining means to soak in a strong salt water solution.
You can brine your turkey in a large container in your refrigerator.
However, using a cooler to brine your bird frees up the refrigerator for all the other holiday foods.
The benefits of brining a turkey:
* The salty soak provides a tenderness cushion for the breast meat, so that even if it overcooks by 10 degrees or so, it remains moist.
* The meat of a brined turkey tastes pleasantly seasoned, which eliminates the need to season before and after roasting.
* Because the turkey sits overnight in a tub of salted water, brining also ensures that all parts of the turkey are at the same temperature.
This is good insurance if you're roasting a previously frozen bird.
* The turkey meat absorbs water during the brining process. Water is a heat conductor and therefore expedites cooking.
Generally, a brined bird cooks faster than an unbrined one by about 30 minutes.
* The meat of a brined turkey tastes pleasantly seasoned, which eliminates the need to season before and after roasting.
* Because the turkey sits overnight in a tub of salted water, brining also ensures that all parts of the turkey are at the same temperature.
This is good insurance if you're roasting a previously frozen bird.
* The turkey meat absorbs water during the brining process. Water is a heat conductor and therefore expedites cooking.
Generally, a brined bird cooks faster than an unbrined one by about 30 minutes.
The Turkey:
You can brine any fresh or thawed frozen turkey with the exceptions of Kosher
Turkeys, which have already been salted, and any turkey that is self-basted or
pre-basted; these turkeys have already been injected with a salty broth.
You can brine any fresh or thawed frozen turkey with the exceptions of Kosher
Turkeys, which have already been salted, and any turkey that is self-basted or
pre-basted; these turkeys have already been injected with a salty broth.
Preparation:
Combine 1 cup of kosher salt, 1 cup of light brown sugar, and 1/2 cup of whole black peppercorns.
Remove giblets and neck from turkey and rinse the bird thoroughly.
Pour 1 gallon of water into your soaking container. Add salt mixture and stir into water until dissolved.
Place turkey, breast side down into water. Add a bag of ice and additional water to cover bird.
If you are using a cooler, simply close the top. Otherwise, place your container in the refrigerator.
Soak the turkey 12 hours.
Prior to roasting, remove the turkey from the brine. Rinse it under cold water to remove all traces of salt, inside and out.
Pat the turkey dry. Proceed with your favorite way of roasting your turkey.
For a Crisp Skin:
The night before roasting, remove the turkey from the brine and rinse thoroughly inside and out. Pat dry.
Place turkey, breast side up, on a rack over a baking sheet. Refrigerate, uncovered, for 8 to 24 hours.
Allowing the turkey to sit uncovered in the refrigerator overnight before roasting produces a bird with a crackling, crisp, brown skin.
Place the turkey in a roasting pan and brush the skin with oil or butter before roasting.
Combine 1 cup of kosher salt, 1 cup of light brown sugar, and 1/2 cup of whole black peppercorns.
Remove giblets and neck from turkey and rinse the bird thoroughly.
Pour 1 gallon of water into your soaking container. Add salt mixture and stir into water until dissolved.
Place turkey, breast side down into water. Add a bag of ice and additional water to cover bird.
If you are using a cooler, simply close the top. Otherwise, place your container in the refrigerator.
Soak the turkey 12 hours.
Prior to roasting, remove the turkey from the brine. Rinse it under cold water to remove all traces of salt, inside and out.
Pat the turkey dry. Proceed with your favorite way of roasting your turkey.
For a Crisp Skin:
The night before roasting, remove the turkey from the brine and rinse thoroughly inside and out. Pat dry.
Place turkey, breast side up, on a rack over a baking sheet. Refrigerate, uncovered, for 8 to 24 hours.
Allowing the turkey to sit uncovered in the refrigerator overnight before roasting produces a bird with a crackling, crisp, brown skin.
Place the turkey in a roasting pan and brush the skin with oil or butter before roasting.
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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