Learn how to brine a turkey using the traditional wet brine method.

Brine for turkey tenderloin. Web bring 4 cups of water to a simmering boil. Brining is in the eye of the beholder (or mouth of the taster), and many feel. Web brining keeps the turkey moist and flavorful.

Olive oil, soy sauce, lemon juice, dijon mustard, brown sugar, paprika, thyme, sage, black pepper, and garlic.reserve 3 tablespoons of the mixture and set it aside. Preheat the oven to 350 degrees. You’ll also need two turkey tenderloins, around 4 ounces (~113 gr.) each.

Carefully place the turkey in the brine, and cover with a lid. Each brining method has its pros and cons. Allow it to cool and then add your turkey and make sure it’s completely submerged.

Place the container in the refrigerator for 30 minutes or up to 24 hours. Please read my disclosure policy. Web put a stop to dry, flavorless birds.

Rinse the turkey off and pat dry. Bring to a boil, stirring frequently, then reduce to a simmer and cook until salt and. Continue to 9 of 10 below.

Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. Web step 1 combine 1/2 gallon water (8 cups) with all other ingredients in a large pot and place over medium heat. Press spices into meat until well coated.