As salt is drawn into the turkey, it will start to break down the proteins within the meat, loosening them. Drier, leaner meats benefit from brining, so try this method with turkey crowns and breasts as well. Dry brine a turkey by rubbing salt all over it. With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed will be reabsorbed, taking some salty flavour with it. It will also dry out the skin, which helps it crisp up in the oven.
Dry brining is easiest, as you can put the turkey in a bag or container that only just fits it. With a wet brine, you need to use a bucket or very large container in order to fit both the turkey and liquid. You can add flavour such as herbs, spices, garlic and citrus zest to both wet and dry brines, and the flavours will be drawn into the meat. How to cook a turkey How to carve a turkey Best ever Christmas turkey recipes How to cook a turkey crown Complete Christmas dinner menus.
Subscriber club Reader offers More Good Food. Sign in. When cooked, this results in an amazingly juicy turkey. A wet brine also adds more water to the skin, resulting in a less than golden brown bird. On the flip side, a dry brine draws out moisture from the meat, then resettles into itself as it cooks, as a self-marinade in its salty brine. Dry brines take longer to work their magic at least hours , but take less fridge space since you can set it on a baking sheet and let it do its thing.
And, the salt pulls out the moisture from the skin so it tightens and browns easier. Kosher salt is the key ingredient in a wet brine. Mixed with hot water to dissolve, the brine absorbs into the turkey for flavor.
Wet brines work best when the salt and sugar are fully dissolved. When brining something large like a turkey, the longer you plan on soaking the turkey the weaker your saltwater solution should be.
Boil 8 cups of water with the salt, sugar and other aromatics. Just boil for a minute or two until the salt and sugar are dissolved, or heat half of the water in a tea kettle at a time, and mix into the salt, sugar and aromatics.
Once dissolved, combine the salt water solution with more water to make 2 gallons of solution. Add more water if needed. Mix with ice water.
Add the saltwater solution to the remaining amount of COLD water and ice to make up 2 gallons of saltwater solution. Always use room temperature or chilled saltwater solution.
I always use ice cubes to make up part of my amounts of water. Let the brine do its thing. Allow hours for the turkey to brine, then allow for hours for the skin to dry out so it browns and crisps when it cooks. If brining the turkey breast only, brine the breast for hours.
Prep your turkey. Take it straight from the bag, draining any of the residual juices over a baking sheet, then transfer right to the brining bag I use this box of three super strong brining bags or these single sold brining bags that work like a charm. DO NOT rinse your turkey. Rinsing the turkey can spread bacteria and salmonella about the kitchen, and nobody wants that.
Or, skip the bag and use a container large enough for the bird and 2 gallons of water and ice to fully submerge the bird.
Or, line a 5 gallon bucket or ice chest with two garbage bags. Bath time. Pour the brine over the turkey and add the herbs, and ice if using to make up for part of the water. Tuck in. If using a bag, squeeze out the excess air in the bag and secure it closed, cinching the bag around the bird.
Set the bagged turkey in a roasting pan, a large stock pot, or an extra clean ice chest or cooler. Keep it cold. Refrigerate your turkey or keep it cold in your cooler for hours.
Remove from the brine and pat dry. A dry brine draws the moisture out of the meat then resettles into itself as it cooks. Dry brines take less time than wet to work their brining magic. Brining a whole turkey prior to roasting Brining adds flavour and moisture to your turkey meat. Allow the water to cool before adding to the balance of the water required for brining. If desired, add herbs and spices to the soaking solution.
Submerge the turkey in the solution. Seal bag or cover the container, and set the turkey in the refrigerator for hours. Remove the turkey from brine. Thoroughly rinse under a slow stream of cool water, rubbing gently to release salt, both inside and out.
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