What is brine the turkey?

A turkey is soaked in a salt marinade for some time, causing the meat tissues to absorb water and flavorings by breaking down the proteins. After cooking, a tender, moist, and flavorful turkey is obtained. How to Brine a Turkey?

The real trick with brining is finding a container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine. Place the container on the lowest shelf of the refrigerator (so spills won't reach foods below).

The basic ratio for turkey brine is two cups of kosher salt to two gallons of water. Some recipes include sweeteners or acidic ingredients to balance the saltiness. €¢Dissolve salt (and sugar, if using) in two cups of hot water.

Stir in remaining gallon plus 3 ½ quarts of cold water. €¢Remove giblets and neck from turkey. €¢Immerse turkey in brine and refrigerate for at least eight hours but no longer than 24 hours.

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