It doesn't turn it into a salty mess, either.

Turkey brine tender quick. 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. This is usually composed of the same ratio of salt to water. For extra flavor, add citrus peel, fennel, chiles, fresh herbs, and spices (like cumin, coriander, star anise, and cinnamon sticks), which can subtly flavor the meat.

Web how to brine a raw turkey. You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital. Calculate 1 hour per 500g meat.

Don't brine for longer than necessary, or you will end up with salty, mushy meat. Once boiling, add the salt and stir until dissolved. Add the boiling water to the stock pot and whisk until the salt is dissolved.

Stir in the remaining 12 cups of water. As the brine simmers, add your desired seasonings to the mix. Add turkey to the stock pot with brining solution and.

In a large pot, bring the turkey stock to a boil and then add salt and sugar, stirring until they dissolve. Web microwave 1 quart of water until warmed, then add 1 cup of kosher salt and stir to dissolve. Arrange the turkey on the roasting rack, breast side down.

Add the 6 cups of chilled water to the finished brining solution. Web what is “brining”, and why should you do it? Tie the legs together with kitchen twine and secure the neck closed with twine or a skewer.