Brining a turkey is simpleand the payoff is big.
Use these brining tips to say goodbye to dry turkey.
Nothing’s worse than a dry piece of meat, especially a dry turkey forThanksgiving dinner.
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To avoid this, many people are fans of turkey brining.
What Is Brining?
This way, it won’t dry out during cooking.
The Ellaphant in the Room
And because the water is seasoned, it flavors the meat from the inside.
If you are interested in a different kind of brine, learn the differences betweendry and wet brine.
Add one or two of your favorites to the brine, along with the bay leaf and peppercorns.
Be sure you have enough liquid to adequately cover your turkey.
Let the brine cool to room temperature before adding the turkey.
Or, add the turkey to the same large pot used to make the brine.
The important thing is to ensure the turkey is completely covered in the liquid.
If the turkey is floating, place a plate in the pot to help push it down.
Step 3: Refrigerate the Turkey and Brine
Cover the pot and place in the refrigerator.
Brine the turkey for about 12 hours and no more than 24 hours.
(The brining time will depend on how large the turkey is.)
(You could also submerge it in a large pot of water.
)Rinse the outside of the turkeyand the cavity to help remove excess salt.
Discard the brinedo not reuse it.
Thoroughlyclean your sinkafter rinsing the turkey to avoid cross-contamination.
Step 5: Dry the Turkey
After rinsing, pat the turkey dry usingpaper towels.
Step 6: Roast the Turkey
Cook the turkey using your standard roasting method.
It’s OK to roast it right after finishing the brining process.
Here’s how to dry brine a turkey.
Step 2: Wrap and Refrigerate
Using either plastic wrap or cheesecloth, cover your turkey.
Place the turkey in the refrigerator and leave to brine for between 12 and 24 hours.
Bringing the turkey up to room temperature before baking it will help it cook more quickly and evenly.
Getting the skin on the outside dry before you roast the turkey will help it get nice and crispy.
Roast the turkey according to your preferred method.
Store it in the refrigerator until ready to use.
It helps remove excess salt, so you don’t end up with an overly-salted bird.
Carefully rinse the cavity and outside of the turkey and thoroughly clean the sink and kitchen surfaces afterward.
It’s not necessary to season your turkey after brining it.
The salted brining liquid has penetrated the turkey from the inside.
