Brining has been building in popularity for the last several years. What is Brining exactly, and how does it work? I’m not a scientist, but after doing a lot of research, I think I understand it fairly well.
Brining is as simple as soaking meat, such as turkey or chicken, in a mixture of salt and water (or another liquid). Soaking in this solution then helps break down the sheathing around the muscle fibers in meat. If the muscle fiber is still intact, it will contract and draw out moisture from the muscle when it cooks, leaving the bird drier. Your turkey or chicken will have more moisture in it since the sheathing is denatured and won’t shrink as much if you brine it. Easy Peasy.
A basic brine for Turkeys and Chickens is 6% salt (about 1 cup per gallon) and water. Pretty basic stuff. 6% of the time, why? Because, based on every article I’ve ever read on the topic, that is the magic ratio of salt to water that will achieve brining while avoiding oversalting the meat. Were not making Jerky here. There are literally thousands of recipes for Turkey brines on the interwebs. Most of them call for sugar, fruit juice, herbs, pepper corns, etc. All that seems great and sounds like its amazing, but the main ingredient is the salt. In the process, each of the other ingredients contributes a little bit of themselves and detracts from the inevitable saltiness that results from soaking for several hours.
Heres are a couple of recipes we have used at Sheltons over the years. They work great and the Sheltons Turkeys and Chickens we tried them on are always moist and delicious. Enjoy!.
Ah Thanksgiving. A time for family, friends and, of course, a delicious turkey. But before you can roast that bird to golden-brown perfection, there’s the question of brining. Brining is a technique that involves soaking the turkey in a salt-water solution, which helps to keep the meat moist and flavorful. But what about the giblets? Can you brine a turkey with the giblets inside?
The short answer is no you should not brine a turkey with the giblets inside. Giblets are the internal organs of the turkey including the heart, liver, and gizzards. While they are edible, they can impart a strong flavor to the turkey that some people find unappealing. Additionally, giblets can spoil quickly, so it’s important to remove them before brining to ensure the safety of your turkey.
Here’s how to properly brine a turkey:
- Remove the giblets and neck. These should be located in the cavity of the turkey. You can discard them or save them for making gravy.
- Rinse the turkey inside and out. This will help to remove any bacteria or debris.
- Prepare your brine. There are many different brine recipes available, but a basic brine consists of water, salt, and sugar. You can also add other spices and herbs to your brine, such as peppercorns, bay leaves, or thyme.
- Submerge the turkey in the brine. Make sure the turkey is completely covered by the brine solution.
- Refrigerate the turkey for 8-12 hours. This will give the brine time to penetrate the meat and flavor it.
- Remove the turkey from the brine and rinse it well. This will remove any excess salt.
- Pat the turkey dry with paper towels. This will help the skin to crisp up during roasting.
- Roast the turkey according to your recipe.
Here are some additional tips for brining a turkey:
- Use a food-grade bucket or container for brining. Do not use a metal container, as this can react with the salt in the brine and give the turkey a metallic taste.
- Do not reuse the brine. Brine is a breeding ground for bacteria, so it is important to discard it after use.
- If you are short on time, you can brine the turkey for a shorter period of time. However, the longer you brine the turkey, the more flavorful it will be.
- Be sure to cook the turkey to an internal temperature of 165 degrees Fahrenheit. This will ensure that the turkey is safe to eat.
Brining your turkey is a great way to ensure that it is moist, flavorful, and delicious. By following these simple tips, you can brine your turkey like a pro and impress your guests this Thanksgiving.
FAQs
Can I brine a frozen turkey?
Yes, you can brine a frozen turkey. However, you will need to thaw the turkey completely before brining it. You can thaw the turkey in the refrigerator for 24 hours per 5 pounds of turkey.
Can I brine a turkey in a cooler?
Yes, you can brine a turkey in a cooler. Just make sure that the cooler is large enough to hold the turkey and the brine solution. You may also want to line the cooler with a turkey-sized oven bag to make cleanup easier.
Can I reuse the brine?
No, you should not reuse the brine. Brine is a breeding ground for bacteria, so it is important to discard it after use.
Additional Resources
Basic Brine for Turkey and Chicken
1 cup Salt (Kosher or other non iodized salt)
1 gallon of water
1/4 Cup sugar, or 2 cups fruit juice (apple, pineapple, etc)
Remove the turkey from the bag the night before you want to roast it, take off the giblets and neck (set them aside for another use), and give it a quick rinse in cold water. Combine all the ingredients with the water in a large pot large enough to hold the turkey, and stir to dissolve the salt. Place turkey into the pot with the brine solution making sure its fully covered with the liquid. Cover and refrigerate overnight. Before cooking, remove turkey from brine and discard the liquid. Rinse the turkey with cold water inside and out before preparing for roasting.
If your refrigerator is small, you can use an ice chest that has been well cleaned. Place your turkey and the brine in the cleaned ice chest and add ice to fill. This turkey can be brined in an ice water bath for the entire night. Then, before roasting, remove it and give it a thorough rinse. Consider using a turkey roasting or brining bag (or any other food-safe bag that will fit) if your ice chest is too large. After placing the turkey in the bag and adding the brine, close the bag according to the directions on the bag, and store it in the ice chest for the night. Make sure to use lots of ice, you dont want the turkey to get warm over night.
Check out these other great Brine Recipes