Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely.

Brine for thanksgiving turkey. Then consider brining your bird. Recipe by sheri gailey updated on september 12, 2023 tested by allrecipes test kitchen. Pour the brine into a large stockpot or bucket and add 3 quarts cold water.

Web the practice of brining your thanksgiving turkey became super popular a few decades ago. Less ink has been spilled in the quest for the holy grail than a more. Do the same on the leg and thigh.

Web generously sprinkle the salt mixture on all surfaces by picking up the mixture between your thumb and fingers, holding it six to 10 inches above the bird, and letting the mixture shower down over the surface of the turkey for even coverage. Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. Original pages from the washington post) 10 min.

Why do you brine a turkey? Stir to dissolve the salt and the sugar. Web rub 4 teaspoons salt mixture under skin of each breast half, 2 teaspoons salt under skin of each leg, and remaining salt mixture into cavity.

Web for a smaller or larger turkey, see the chart in the post above. It's slightly less messy than a wet brine. Brine turkey 24 to 36 hours, adding ice as needed to keep the brine and turkey cold.

Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. This is partly because of the lower temperature. Web brining entails soaking the bird in a basic saltwater solution, which changes the texture of the meat, thereby helping it to absorb more moisture.