Pour the brine over the turkey, covering it completely.

Brine turkey quickly. Remove the turkey from the brine (discard the brine). 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. Web 01 of 09 brining means juicy and tender brining is a method in which meat is placed in a mixture of water and salt (and sometimes other seasonings) for several hours before the protein is cooked.

Add the remaining 3 quarts cider and the. Rub ½ cup on the legs and 1 cup on the breast. Roast the turkey on the lowest level of the oven at 500 degrees for 30 minutes.

Web 1 lemon, halved. Preheat your oven to 500 degrees f. Turkey is a relatively lean bird, particularly the breast meat, meaning that it doesn’t have a lot of fat to help keep the meat from becoming dry and tough.

Bring to a gentle simmer while stirring to help dissolve the sugar and salt. A basic brining solution consists of water, salt, and herbs, but chef chris nirschel suggests turning it up a notch and using a buttermilk brine. Remove from heat and allow to cool.

Learn how long to brine a turkey and how much salt to use to score your best entrée ever. Search around the internet and you. It’s a simple mixture of salt, sugar, herbs, and spices that will result in the most tender and flavorful turkey!

After 30 minutes, insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees f. Set the thermometer alarm (if available) to 161 degrees f. Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer.