If using herbs, add those in now.

Turkey brine using table salt. It's fine if it's still a touch warm. Remove the turkey from the refrigerator 2 hours prior to roasting. Pour the brine over the bird and add any optional additional flavorings.

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. The benefit of a wet brine is that it can work slightly quicker than a dry brine because it. Table of contents what is brining?

Mix 3 gallons cold water with 1½ cups table salt; Web dissolve salt in water using heat. Web turn off the heat, cover, and allow the brine to cool completely.

Learn two different methods for wet or dry brine. To a large saucepan or dutch oven, add four cups of water, brown sugar, salt, and the rest of the ingredients. Add it to the remaining water.

Web brining means making a salt water solution and submerging the turkey for about 24 hours before roasting. From there, the flavor variations are endless. Discard the brine, and under cold water, rinse the turkey inside and out.

Web make the brine solution: Other metal containers will react with the brine solution and give the turkey a metallic flavor. Web start with a base of about 7 quarts of water, 1.5 cups of kosher salt, and 0.25 cup of sugar, advises eric caron, corporate executive chef for lombardo's hospitality group.