With a dry brine, the salt will initially draw the moisture out of the turkey, then the salty liquid formed will be reabsorbed, taking some salty flavour with it.

Brine ground turkey. Web what is brining a turkey? You can dry brine with this amount of salt for an additional 24 hours, but the flavor will get saltier and more concentrated. When the sugar and salt are fully dissolved remove the pot from the heat.

Zest in the lemon, then stir to combine. Web making the best turkey brine is as easy as mixing all of the ingredients together and heating them up to dissolve the salt and sugar. Add the salt and stir until the salt is dissolved.

If time allows, refrigerate for at least 2 hours or overnight. Reduce the oven temperature to. Web pat the turkey dry.

Place in the oven (or on the grill over indirect heat) and roast for 20 minutes. A brine also gives me a chance to season the turkey with herbs and spices, especially the skin! If your brine is heated, be sure to cool it to room temperature before brining.

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. Let steep and cool to room temperature. Benwick shared in a comparison test back in 2007:

Be sure to mix ingredients until all of the salt is dissolved. Drizzle the outside of the turkey with olive oil and then sprinkle with salt and pepper. Let the liquid cool slightly;