Poultry: Brining a Turkey Safely

Notes

Brining works by infusing the turkey with a saline solution, which helps to denature proteins and retain moisture during cooking. One common mistake is over-brining, which can lead to an overly salty turkey, so always adhere to the recommended time. Ensure your brining container and tools are clean to prevent cross-contamination. Always brine in the refrigerator to keep the turkey at a safe temperature below 40°F. For storage, a brined turkey can be kept in the refrigerator for up to two days before cooking. If you plan to make ahead, brine the turkey and then store it uncovered in the fridge to air dry the skin for better crispiness.

Steps

1. 1 Select a food-safe container large enough to hold the turkey and brine.
2. 2 Dissolve 1 cup of kosher salt in 1 gallon of water in a large pot.
3. 3 Add your choice of aromatics like garlic, herbs, and spices to the brine.
4. 4 Bring the brine to a simmer to help the salt dissolve completely, then cool to room temperature.
5. 5 Rinse the turkey inside and out with cold water and pat dry with paper towels.
6. 6 Place the turkey in the brining container and pour the cooled brine over it.
7. 7 Ensure the turkey is fully submerged, using a plate or lid if necessary.
8. 8 Cover the container and refrigerate for 12 to 24 hours.
9. 9 After brining, remove the turkey and discard the brine.
10. 10 Rinse the turkey again under cold water to remove excess salt.
11. 11 Pat the turkey dry with paper towels to ensure crisp skin.
12. 12 Proceed with your roasting recipe, ensuring the oven is preheated.
13. 13 Use a meat thermometer to check the internal temperature, aiming for 165°F.
14. 14 Let the turkey rest for at least 20 minutes before carving.