how to brine a turkey

Be sure to mix ingredients until all of the salt is dissolved. To brine a turkey you will first need a large nonreactive container.

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Remove turkey from brine.

. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it infuses the entire turkey in a salty solution. Place the turkey breast down into the brine. Thoroughly rinse under cool water gently rubbing inside and.

In large clean bucket brining bag or stainless-steel stockpot mix 2 gallons cold water and 2 cups kosher coarse salt until salt is dissolved. To minimize cleanup line a five-gallon container with a large brining or oven-roasting bag. Wash and dry your turkey.

Steps for Wet Brining. Make sure you have removed the innards. Place the bucket in the refrigerator overnight.

Place turkey in bag. This can be plastic glass or stainless steelOther metal containers will react with the brine solution and give the turkey a metallic flavor. Pour the cooled brine over the turkey adding additional cold water as needed to ensure the turkey is completely submerged.

Brining a turkey in white pot. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours. If turkey is not submerged weight it with a plate.

One trick is to use a large food-safe sealable bag. Place the turkey in an oven bag or your brining container. Refrigerate 8 to 12 hours.

Rinse the turkey inside and out. Make sure the salt and. Weigh the turkey down with a plate or bowl if it floats.

Make sure that the cavity gets filled. The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for every 2 gallons of water. Brine should cover the bird.

Here are the ways to use a wet brine or dry brine for your turkey and how long to brine it. Place turkey in brining bag included with both flavors of The Spice Hunter Turkey Brine or in a large container such as a cooler. Stir brine mix into 1 gallon of boiling water until salt is dissolved remove from heat.

Add salt mixture remaining six quarts 24 cups water and the other ingredients. When the broth mixture is cool pour it into a clean 5 gallon bucket. If your brine is heated be sure to cool it to room temperature before brining.

Stir in the ice water. Brining a turkey will give it more flavorful meat without drying it out. Place your turkey breast down in a large container made of food-grade plastic stainless steel glass or a brining bag.

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. Cool brine thoroughly and refrigerate until the brine is fully chilled.

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