If you are looking for a way to make that turkey nice. And juicy than this Poultry Brine process is the one for you. During the brining process, the turkey absorbs the moisture, which in turn helps it stay juicy. The turkey absorbs salt too, it also gets nicely seasoned.
The salt also has one other benefit, it breaks down some of the turkey’s proteins, making it more tender. A bird that has been wet-brined for just 12 hours will have a better chance of staying juicy even if you overcook the turkey a little.
If you are looking for a way to make that turkey nice and juicy than this Poultry Brine process is the one for you.
- 1 gallon water
- 1 cup table salt or 1 1/2 cups kosher or coarse salt
- 3 tablespoons brown sugar
- 1/2 cup white vinegar
- 1 tablespoon pickling spice
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon garlic powder
- 1 teaspoon tarragon
- In a stockpot over medium heat, simmer all your ingredients in the water until the salt and sugar dissolve, stirring occasionally. Remove from heat and let cool.
- Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine.
- Refrigerate the turkey in the brine for 12 to 24 hours.
- Before roasting, remove the turkey from the brine, rinse it off under cold water so it’s not too salty, and pat it dry with paper towels.
- Follow your favorite recipe and roast without using additional salt.
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