Make sure the brine fully covers the turkey.

Turkey brine salt and sugar. Web bring 1 quart (4 cups) of the water to a boil in a large saucepan or stock pot on the stovetop. Rub and pat the dry brine all over the turkey, including inside the cavity. 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.

Web brining means to soak your turkey (or chicken, or pork) in a water and salt solution (brine) with herbs, sugar, spices, and sometimes even fruit. Pour in a pint or two of apple juice. Let the liquid cool slightly;

It’s perfectly scaled for a turkey breast or two but can be easily adapted to a whole turkey. Web how to brine a turkey. To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients.

1 in a large pot, combine 2 quarts (8 cups) of water, salt, brown sugar, worcestershire sauce, black pepper, onion quarters, garlic, thyme, and bay leaves. Web table of contents why should you brine turkey: Tie legs together with kitchen twine.

Turkey is an ideal candidate for brining since it is pretty lean and therefore doesn't have a lot of fat to keep the meat moist during cooking. Add an additional 1/2 gallon of water to make sure the brine covers the turkey entirely. Rub and pat the dry brine all over the turkey, including inside the cavity.

In a small bowl, mix the sugar, salt, thyme, sage, and pepper for the dry brine. Put turkey in brine and refrigerate or ice overnight, at least 12 hours. Turkey, like chicken and pork, is a naturally lean protein and is prone to overcooking and drying out while roasting in the oven.