The perfect turkey brine only takes 15 minutes to make.

Brine kosher turkey. To brine a turkey involves soaking it in a water and salt solution, aka brine, but many people add other ingredients such as sugar, molasses, or honey for added flavor. Bring to a boil, stirring frequently, then reduce to a simmer and cook until salt and. Pour the solution over the turkey, followed by 3 quarts of cold water.

Turkey, like chicken and pork, is a naturally lean protein and is prone to overcooking and drying out while roasting in the oven. Web for a dry brine, a mixture of kosher salt and other herbs/spices is rubbed on the outside of the turkey, then allowed to sit on the skin for 24 to 36 hours. This is why kosher meat is so juicy and delicious!

Cover and refrigerate for 12 to 24 hours. Why do you brine a turkey? I rarely get messages from friends and family members wondering how to brine a pork loin or a whole chicken.

Department of agriculture explains that the goal of brining a turkey is to make the meat more tender and juicy. 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. Why do a dry brine?

Microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve. © kathleen galligan, detroit free press serves: Web combine the brining mixture, which should include 1 tablespoon of kosher salt per quart of liquid, in a pot or container large enough to hold the liquid and the turkey.

Each brining method has its pros and cons. Nine times out of 10, i prefer a dry brine over a wet brine. For a turkey over 16 pounds add 3 cups.