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These choices will be signaled globally to our partners and will not affect browsing data. We and our partners process data to: Actively scan device characteristics for identification. I Accept Show Purposes. When you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty. As salt is drawn into the turkey, it will start to break down the proteins within the meat, loosening them.
Drier, leaner meats benefit from brining, so try this method with turkey crowns and breasts as well. Dry brine a turkey by rubbing salt all over it. With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed will be reabsorbed, taking some salty flavour with it.
It will also dry out the skin, which helps it crisp up in the oven. Dry brining is easiest, as you can put the turkey in a bag or container that only just fits it. With a wet brine, you need to use a bucket or very large container in order to fit both the turkey and liquid. You can add flavour such as herbs, spices, garlic and citrus zest to both wet and dry brines, and the flavours will be drawn into the meat. How to cook a turkey How to carve a turkey Best ever Christmas turkey recipes How to cook a turkey crown Complete Christmas dinner menus.
Subscriber club Reader offers More Good Food. Dissolve 2 cups of kosher salt into 2 cups of hot water. Allow to cool.
Pour salt solution over turkey. Add remaining water. If the turkey is floating, use a dinner plate to weigh it down. Covered turkey brining in stockpot. Cover and place the container on the lowest shelf of the refrigerator so spills won't reach foods below. Refrigerate for at least eight hours but no longer than 24 hours. Patting dry brined turkey. Remove the turkey from the brine one hour before you plan to roast, and rinse under cold water.
Pat dry inside and out. Be sure to clean your sink afterwards to avoid cross contamination. Let the brined turkey stand on the roasting rack for up to one hour before roasting. Brushing Turkey with Oil. Turkey Brining infographic by Allrecipes.
Credit: Allrecipes.
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