The pot should be large enough to hold your turkey plus 3 litres water.

Brine turkey overnight. Add the turkey to the brine and refrigerate overnight or for at least 8 hours. Bring to a boil, whisking to dissolve the sugar and salt completely. The turkey should be either fresh or completely thawed.

In a clean sink, rinse the turkey. Remove turkey from brine and rinse thoroughly under cold water. Preheat the oven to 325 f.

You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital. Most brines are in the range of 5 to 8% salt to water by weight. Tip in the salt, sugar, bay, thyme, peppercorns, orange zest and coriander seeds, and whisk until the salt and.

Let the water return to a boil, then remove from heat. Brining uses salt to add flavor, tenderize and infuse meat with extra moisture. This method is best for achieving.

Turn the stove to medium heat and stir until the salt has completely dissolved. Dissolve the salt then cool the brine: Use this easy brine on a fresh turkey, not on one already injected with any other brining solution.

Web sara tane here's what you'll need: Place 1 litre of water and all aromatics in a medium pot. 2 gallons jump to nutrition facts a good brine is the key to a juicy, flavor, and tender turkey that will impress everyone at your table.