Web updated on 08/15/19 the spruce perhaps you are planning on making a brined turkey this year, but are also interested in using a turkey rub or an injection marinade to add more flavor.

Turkey brine or marinade. Rub the whole turkey with the marinade not forgetting to marinate inside the cavity, and under the skin. Or will you end up with an overly flavored, super salty bird? Rinse the turkey in cool water, pat dry, and roast, checking on it early.

Pat the turkey dry with a paper towel. Place in prepared place in the fridge for the turkey to brine for 12 or up to 24 hours. Web injecting injecting solves the problems of a marinade or brine not getting deep into the meat in a timely fashion.

Let the brine cool slightly, then transfer it to a bucket or stockpot. Add the ice water and stir. Brining uses salt to add flavor, tenderize and infuse meat with extra moisture.

Then add garlic, thyme, rosemary, sage. Web once the container is filled, remove the turkey and measure the water. Give it a stir, add some ice, if available.

It doesn't turn it into a salty mess, either. This makes the meat more savory and retains more moisture. Pour the marinade over a whole thawed turkey.

Web brining involves soaking a turkey in a very salty solution for a certain length of time, long enough for the salt to infiltrate the turkey and actually alter the molecular structure of the meat. Web simply sprinkling salt on the surface isn’t going to cut it. The cell walls (the outside of the balloon) will let water in and out of the cell.