Mastering how to brine a turkey.

Brine for soaking turkey. Place a gallon of warm water in a clean bucket or cooler. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Make sure that the cavity gets filled.

With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed. Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Cover and refrigerate for 12 to 24 hours.

Turkey, like chicken and pork, is a naturally lean protein and is prone to overcooking and drying out while roasting in the oven. Web you have two ways to go here: Wet brining is fairly self explanatory:

Rinse and dry your turkey. Web make buttermilk brine: After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f.

Bring to a boil, stirring frequently, then reduce to a simmer and cook until salt and. Brine 24 to 48 hours in the fridge. Remove the bird from the fridge and pat it dry with paper towels at least one hour before smoking.

Add the brown sugar, salt, shallots, garlic, herbs and spices. It also takes a little less time than a dry brine, typically about 12 to 24 hours compared to 24 to 72 hours for a dry brine. Why do you brine a turkey?