Use about 50g coarse salt to 1 litre water.

Brine turkey for 2 days. Don't brine for longer than necessary, or you will end up with salty, mushy meat. Remember that you may add aromatics like peppercorns, bay leaves, or citrus for flavor in the brine. For a turkey over 16 pounds add 3 cups.

Mastering how to brine a turkey. Add the turkey and add more cold water to ensure the turkey is fully submerged. Applying salt to an uncooked turkey, either by soaking in a water solution (wet brine) or by sprinkling salt directly on the bird ( dry brine) causes the protein strands in the meat to break down over time so the meat tenderizes, absorbs flavors, and retains moisture.

Over time, the salty water enters the bird, firming it up and infusing the cells with extra moisture. Add the remaining 3 quarts cider and the. This is usually composed of the same ratio of salt to water.

The easiest way to make and cool a brine quickly is to heat. Web ingredients 7 quarts (28 cups) water 1 1/2 cups coarse salt 6 bay leaves 2 tablespoons whole coriander seeds Since the turkey is basically hollow, you'll need to add a few extra cups of water to compensate for later when it is out of its wrapping.

If you leave it in too long it will get too salty. Add the brown sugar, salt, shallots, garlic, herbs and spices. Web 14 it is possible to over brine meat.

Calculate 1 hour per 500g meat. If your brine is heated, be sure to cool it to room temperature before brining. A wet brine or a dry brine.