Why Salt water a Turkey?

If you desire a juicy Thanksgiving turkey, begin with the salt water.

Turkey is lean meat without much fat, and it doesn't have a lot of flavor by itself. An excellent salt water helps it keep wetness while it cooks and gets flavor deep into the meat.

WHAT YOU REQUIRED TO BRINE A TURKEY
– Malcom's Bird Salt water –
– HowToBBQRight Meat Bags –
– Raised Rack –

What about turkeys with an included option?

Most grocery store turkeys currently contain an added saltwater service, but I don't think about that a replacement for an excellent brine. I still salt water every turkey I cook

Start with a Totally Thawed Turkey

If the turkey is still icy when you drop it in the salt water, it does not appear to absorb the brine as well.

What Goes in a Turkey Salt water

There are a lot of great brine recipes out there, but I utilize my Bird Salt water due to the fact that it's currently got the salt, sugar, herbs and seasonings mixed together. You can include fresh lemons, oranges or whatever flavors you like.

The majority of people utilize water, but you can also utilize apple juice, cider and even beer. Lately, I've actually been liking sweet tea for the flavor and the excellent color it gives the turkey while it brines.

How Long to Salt water

An excellent rule of thumb is about an hour per pound, however I pretty much salt water all my turkeys for 24 hr regardless of the size.

Turkey Size– Brining Time
8– 12 lbs: 8– 12 hours
12– 16 pounds: 12– 16 hours
16– 20 lbs: 16– 20 hours
20+ lbs: 20– 24 hours

Keep Your Turkey Cold

If you've got space in the fridge, a brining bucket works terrific. Otherwise, I put the turkey and salt water in a Meat Bag, set it in a cooler and pack ice around it.

In any case, make sure the bird remains totally submerged in the brine and the temperature level remains at 40 ° F or listed below the whole time.

Dry the Skin

Once your turkey comes out of the salt water, get the skin as dry as possible. Pat it down truly well with paper towels, including inside the cavity.

However if you've got the time, put the turkey on a raised rack in the fridge for a couple hours. That air circulation assists dry the skin much more, offering you better browning and crispier skin when you cook it.

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