How to Brine a Turkey
The Key to a Moist Delicious Turkey is a Soak in a Brine Solution
The image of a glistening golden-brown turkey is a symbol of the holiday table. A dry, flavorless bird is a disappointment to cook and guests. For a succulent turkey guests will talk about long after the table is cleared, prepare the turkey for a soak in a brine solution.
How Does a Turkey Brine Work?
The turkey's cells already have a concentration of salt in them. The brine has a higher concentration of salt than the meat. As the turkey absorbs the solution over a period of hours, the water is drawn out of the cells and flavors the meat. If the brine includes herbs, garlic, sugar and other flavorings, those flavors are trapped in the meat as well. Instead of seasoning on the surface only, brining carries the seasonings throughout.
The meat will not taste salty unless it is over-brined. For the average turkey, 12-24 hours is a sufficient time period.
Plan Ahead to Brine A Turkey
If using a frozen turkey, begin the thawing process at least 24 hours earlier than normal. While brining, the meat will need to be completely submerged in a large container and stored in the refrigerator. A cooler, large bag, plastic bucket or a large pot as a container will work best. The turkey may need to be weighted down with a plate to keep it submerged. The salt will more easily dissolve in hot water, but the liquid must be cooled before adding the turkey. After dissolving the salt, flavorings may be added.
Turkey Brine Recipe
There are many brine recipes, but they all share one thing in common- a large ratio of salt to water. One easy rule of thumb is one cup of salt to one gallon of water. Table salt may contain additives. Kosher salt is preferred by most experienced cooks. Try this easy and delicious brine recipe for an average sized turkey:
- 1 1/2 cups salt
- 1 lemon, 1 orange, 1 onion all cut into slices
- 3 cloves of garlic- chopped coarsely
- 1 tablespoon pepper
- 1 1/2 gallons of cold water
After the turkey has soaked in the brine for 12-24 hours, rinse the bird completely and discard the solution. Cook the turkey as usual using a favorite recipe. Do not cut back on the amount of salt called for in the recipe.
Brines for Other Meats
Other meats such as chicken, beef and pork can be successfully brined as well. Reduce the amount of brine solution according to the weight of the meat. Chicken generally only needs to brine for a couple of hours whereas pork can brine for a couple of days. Shrimp and other soft fish should only brine for half an hour.
Try out different meats, brine times and various brine recipes for a meal guests won't soon forget.
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