how to brine a turkey
Then you need to cool the brine to room temperature before using it since pouring. 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.
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12 -14 lb whole turkey.
. 1 2 cup brown sugar. Place your turkey breast down in a large container made of food-grade plastic stainless steel glass or a brining bag. 3 4 1 cup diamond crystal kosher salt or 12 cup table salt.
Be sure the container will fit in your fridge. I put the turkey in a clean plastic trash bag then placed it in a large cooler. Remove turkey from brine after recommended time.
Rinse and pat dry with paper towels. The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for. How much salt do I need to brine a 14 pound turkey.
Next I poured the brine in the bag and tied it closed. Dissolve the Salt. How to Brine a Turkey 1.
Brining a turkey will give it more flavorful meat without drying it out. How to Wet Brine a Turkey. 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.
Here are the ways to use a wet brine or dry brine for your turkey and how long to brine it. The longer you leave your turkey to soak the more flavorful it generally becomes. The real trick to wet-brining is finding a non-corrosive container thats large enough to.
Using a wet brine is the traditional way to brine a turkey. To wet brine turkey combine salt and water and other optional flavoring ingredients like honey or molasses soy sauce herbs apple cider and more and submerge your turkey in the solution. 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.
Choose The Right Container. Add brine covering the entire turkey. Create a Salt Solution.
I placed a gallon of frozen water in the cooler next to the bag to keep the whole thing cool while it marinated overnight. Place in the refrigerator for the specified period of time. Make sure the salt and.
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. 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. I also used ground spices instead of dried.
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