Web what makes it so good?

Turkey neck brine. Pour in 8 cups of cold water and bring the brine solution to a boil. Web to brine your turkey, place the thawed turkey, neck side down in a food safe bucket. Use about 50g coarse salt to 1 litre water.

When you brine a turkey, it soaks up the brine, which flavors the meat and helps to ensure that your turkey meat stays incredibly moist. 4 sprigs of fresh rosemary. Web mix the brine solution.

This is usually composed of the same ratio of salt to water. As the meat sits in the brine, it soaks up the salt water, which flavors the meat and adds moisture to the piece of meat. I rarely get messages from friends and family members wondering how to brine a pork loin or a whole chicken.

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 remove from the heat and add the peppercorns, thyme, sage and lemon strips. Don't brine for longer than necessary, or you will end up with salty, mushy meat.

If any of the turkey is out of the water (usually the ends of the legs) add enough additional cold water to. Tie the legs together with butcher's twine, or tuck the legs under the skin at the tail if still connected. Add the additional gallon of cold water at this time, if your pot wasn’t big enough to hold it all.

The turkey rests for 36 to 48 hours in a brine of warming ingredients like apple cider, juniper berries and cinnamon. Use white cooking wine in the brine to make your thanksgiving turkey extra flavorful. For many home chefs, wet brining is.