Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities.

Brine turkey for 2 days. Do the same on the leg and thigh. Brining, or submerging meat in a saltwater mixture for a few hours before cooking acts like insurance to eliminate nearly all of the risk of serving a dry bird—even if you overcook it a bit. (istock) the great big brining debate takes place this time every year, with people staunchly in various camps when it comes to how best to.

Season the inside of the turkey cavity with 2 teaspoons of the dry brine mixture. Pickle brine is a pretty straightforward 3:2:1 ratio. If you leave it in too long it will get too salty.

If your brine is heated, be sure to cool it to room temperature before brining. Wrap bird in a large plastic bag and place in refrigerator. Calculate 1 hour per 500g meat.

Learn two different methods for wet or dry brine. Web combine brine ingredients and 1 gallon of water in a container large enough to hold and submerge your brine and your turkey, or use a turkey brining bag set in a large bowl. Web place a gallon of warm water in a clean bucket or cooler.

© kathleen galligan, detroit free press serves: Web karla walsh updated on august 12, 2022 sometimes it's a good thing to get a little salty! Stir until sugar and salt are dissolved and the liquid turns clear.

Use about 50g coarse salt to 1 litre water. For a turkey over 16 pounds add 3 cups. What’s the difference between a wet and dry brine?