Brining The Turkey

Brining The Turkey

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Brining The Turkey

Brining the turkey overnight has been a popular mainstream turkey cooking practice since the 1990s, though the practice of salting meat is hardly new! A few cooking experts are critical of the technique, feeling that brining makes the turkey taste like deli turkey, but most find that brining yields a flavorful and moist bird.

You can get great results with a plain brine, but you can also customize it by adding such ingredients as rosemary, sage, onions, garlic, bay leaves, whole peppercorns, brown sugar, or even chilies. You can also replace part of the water with apple cider or another flavorful liquid. You will need a very large, very clean noncorrosive container. A stainless-steel stockpot or a food-grade plastic 5-gallon container is perfect. You can also use large, heavy-duty food grade plastic bags. You can double the strength of the bags by putting one inside the other.

  • 1 1/2 Cups Table Salt Or 3 Cups Kosher Salt
  • 2 Gallons Cold Water
  1. Remove the giblets and neck (reserving them for the gravy) and rinse the turkey in cold running water. Pour the salt into your container (or, if you’re using plastic bags, mix the solution in a large-size bowl and then pour into the bags). Add the water and stir until the salt dissolves. Totally submerge the turkey in the solution and store, covered, in the refrigerator for 6 to 12 hours.
  2. Remove the turkey from the brine and rinse it thoroughly inside and out under cool running water. Pat the skin and both interior cavities with paper towels until dry. Throw away the brine.
  3. The turkey is now ready to cook.
  4. "Work With What You Got!"
  5. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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