While it is very important to keep the turkey cold while in the brine to make the brine you need to first bring the water to a near boil. Choose The Right Container.
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1 2 cup brown sugar.
. Make sure the salt and. How to Wet Brine a Turkey. Place in the refrigerator for the specified period of time.
Youll want the salt to dissolve into the waterand a reliable way to ensure that happens is by heating the water and simmering it until the salt is completely absorbed. Pour the cooled brine over the turkey adding additional cold water as needed to ensure the turkey is completely submerged. Then add about 1 cup of the boiled water to the sugar which will dissolve easily and the rest of the hot water to the salt.
Add brine covering the entire turkey. Then you need to cool the brine to room temperature before using it since pouring. The basic ratio for a wet turkey brine is to use 2 cups of kosher salt or coarse sea salt for.
I also used ground spices instead of dried. Be sure the container will fit in your fridge. With a wet brine your turkey soaks in a bath made of salt water and the herbs or spices of your choice for 8 to 12 hours.
Weigh the turkey down with a plate or bowl if it floats. How much salt do I need to brine a 14 pound turkey. Place the turkey in an oven bag or your brining container.
The longer you leave your turkey to soak the more flavorful it generally becomes. How to Brine a Turkey 1. Place your turkey breast down in a large container made of food-grade plastic stainless steel glass or a brining bag.
3 4 1 cup diamond crystal kosher salt or 12 cup table salt. Here are the ways to use a wet brine or dry brine for your turkey and how long to brine it. The real trick to wet-brining is finding a non-corrosive container thats large enough to.
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. I placed a gallon of frozen water in the cooler next to the bag to keep the whole thing cool while it marinated overnight. Brine the turkey in the refrigerator or an ice-filled cooler for 12 to 24 hours.
Rinse and pat dry with paper towels. Dissolve the Salt. Next I poured the brine in the bag and tied it closed.
Remove turkey from brine after recommended time. Brining a turkey will give it more flavorful meat without drying it out. Create a Salt Solution.
12 -14 lb whole turkey. I put the turkey in a clean plastic trash bag then placed it in a large cooler.
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