What kind of salt to brine my turkey

Brining is the secret to a juicy, flavorful turkey. Applying salt to an uncooked turkey, either by soaking in a water solution wet brine or by sprinkling salt directly on the bird dry brine causes the protein strands in the meat to break down over time so the meat tenderizes, absorbs flavors, and retains moisture. This means that despite the moisture lost during roasting and the long cooking time, you end up with a juicy bird.

So that's why you brine a turkey, now let's see how to wet-brine a turkey. The real trick to wet-brining is finding a non-corrosive container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator.

Try a stainless steel stock pot, an enamel-coated pot, or a plastic bucket. A 5-gallon container is typically large enough to fit any size turkey. Be sure to clear out some fridge space before you brine. To minimize cleanup, line the container with a liner bag. If you don't have the fridge space for a 5-gallon container, you can place the turkey in tied bag inside an ice chest.

Replenish ice as necessary to keep the temperature 40 degrees F. Note: If you cannot fully submerge the turkey, you will need to turn it periodically so that each side rests in the brine. 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.

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. Wet brines take no longer than 24 hours, whereas a dry brine can be effective for up to 72 hours.

Proceed with your preferred recipe , but remember that the turkey has already absorbed a significant amount of salt; any drippings that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs. Place turkey in a food-safe turkey liner bag or a very large food-safe container.

Pour the brine over the bird and add any optional additional flavorings. Cover the top with a lid, foil, or tie it.

Chill turkey in brine solution. Drain and discard the brine. Pat turkey dry with paper towels. Kosher Salt VS. Table Salt A variety of salts can be useful for cooking. Defrosting a Frozen Turkey How should I defrost a frozen turkey?

Thaw directions; Place frozen turkey in a garbage bag or container to catch any liquid seepage from the wrapped package. Thaw directions; fill a large pot or clean sink with cold water and replace the water every 30 minutes.

Easy Wet Brine Turkey Recipe. The juiciest most succulent turkey using a basic wet brine recipe. The key to creating the perfect Thanksgiving turkey is to use the correct salt to water ratio for the available time.

Course: Main Course. Cuisine: American. Prep Time: 5 minutes. Brine Time: 4 hours. Total Time: 4 hours 5 minutes. Servings: 1 gallon. Author: Jessica swankyrecipes. Ingredients Basic Wet Brine for Turkey 1 cup table salt see notes for kosher salt ratio 1 gallon cold water 16 cups of cold water lb whole turkey. Optional Wet Brine Ingredients 3 navel oranges, sliced 1 lemon, sliced 1 tbsp poultry seasoning 3 bay leaves fresh or dried.

US Customary — Metric. Instructions Defrost frozen turkey using a method below. If using a fresh turkey that's not frozen, skip this step. Choose a brining time based on needs. This brine uses table salt. For kosher salt ratios, see notes as they will differ. In a small saucepan over medium heat, dissolve salt in 1 cup of water; about 3 minutes. Allow to cool in fridge while preparing the turkey. Remove turkey from package. Reach into the center turkey cavity and the neck cavity and remove any plastic bags.

Place turkey into a turkey liner bag or very large stockpot, bin, or clean cooler. Add any additional flavor ingredients, like dried poultry seasoning, fresh herbs, bay leaves, sliced oranges, and lemon, or peppercorns.

NOTE: This is optional. Brining is a simple way to add flavor and moisture to turkey, chicken and even seafood.

All it takes is a mixture of salt, water and spices. Morton can help you learn how to brine so your next dish can be tasty, tender and juicy. Turkey, chicken and pork are best for brining. Many types of seafood, such as shrimp, are also excellent for brining. Morton Coarse Kosher Salt is perfect for brining because the flat, flaky crystals dissolve extremely well in water and create a crystal clear brine. Consider brining this grilling and holiday season. If you purchased a turkey or other poultry with a pop-up timer, leave it in place.