Brining the Turkey
The jury is in, and food authorities agree that the average supermarket turkey will benefit from a leisurely soak in brine, a simple saltwater solution. Brined turkeys that are not self-basting (more about that later) are moister, better flavored and have a crisper skin than turkeys straight from the store. The process is simple, with only three major elements to keep in mind:
Brine formulaFor a long soak (overnight, or 12 to no more than 14 hours), use 1/2 cup table salt for each gallon of cold water. For a 4- to 6-hour soak, double the amount of salt; that is, 1 cup table salt for each gallon of cold water.
More brining tips:
More Holiday Food Articles:The shopper has many turkey choices beyond self-basting these days. There are fresh turkeys (both frozen and unfrozen), natural turkeys (usually organic and minimally processed), and kosher turkeys (also minimally processed).
It probably goes without saying that brining works just as well for chicken as it does for turkeys, but I will mention it just so you know.
Using kosher saltKosher salt flaky in texture, less dense than table salt and varies according to which brand you use. Therefore, you must use more of it. For Morton Kosher Salt use 1-1/2 cups for 1 cup of table salt. For Diamond Crystal Kosher Salt, use 2 cups for 1 cup of table salt.
If you brine your turkey this year, I think you will brine your turkeys forever after. Brining makes a real difference that you and those around your holiday table will appreciate, and if you are striving for the perfect turkey this year, then brining is for you.
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