Brining…How to Brine a Turkey
About ten years ago was the first time I had heard about BRINING and Brining a Turkey. As Turkey time is here maybe this is something to try if you haven’t already. Brining is submerging a piece of meat or poultry in a bath of salted water for several hours. Brining ensures the meat is not dried out and tasteless but instead juicy and tender. Timing of brining depends on the size, but for a turkey overnight or up to 24 hours. Make sure that the temperature is cool preferably in a refrigerator if too warm the diffusion process will happen faster and will not be controllable. I hope everyone has Safe Travels and a Happy Thanksgiving.
Salt Ratio
1/4 Cup of Table Salt to 4 Cups of Water
Dissolve the salt with a 1/4 of water (hot) and then add the remaining water.
Brines can also be made Aromatic by adding different flavors to enhance the the overall outcome. Brown Sugar, Garlic, Ginger, Orange Zest, Maple Syrup, Peppercorns, and Red Pepper Flakes
Posted on: November 18th, 2007
November 19th, 2007 at 1:14 pm
Brined turkey turns out moist and tender – it really is the way to go for Thanksgiving. But brining can be used year round for chicken and shrimp. Cut the brining time down to an hour or two. You’ll be impressed with the results.