This is not the same pot you will place the turkey in so it doesn’t need to be big enough for the turkey.

Why use brine for turkey. The turkey absorbs some of the water while soaking in your brining liquid, and the salt dissolves some muscle. Lift the turkey out of the brine and rinse it with cold water. Run cold water in the sink and rinse the brine off of the turkey.

Even better, the salt breaks down some of the turkey’s proteins, making it more tender. A dry brine is a combination of salt and spices, which you rub on the surface of the turkey. This method submerges the turkey in a salt water solution.

It's a good idea to keep a meat thermometer handy while waiting for your turkey to finish frying. You can start checking the internal temperature a bit sooner than that though, and for that you'll need a trusty digital. Web what is brining a turkey?

During brining, the turkey absorbs extra moisture, which in turn helps it stay juicy. You can get that same tender result at home by brining your thanksgiving turkey before roasting it. When you immerse a turkey in it, the water already held within the flesh will exchange with the brine until they are both equally salty.

Over time, the salty water enters the bird, firming it up and infusing the cells with extra moisture. To brine a turkey involves soaking it in a water and salt solution, aka brine, but many people add other ingredients such as sugar, molasses, or honey for added flavor. The general rule of thumb is to keep the turkey in the fryer for about three minutes per pound.

The salt in the brine dissolves some of the protein. Web a brine is a basic solution of water and salt, and it works all sorts of magic on your bird: Set the container with the turkey and brine next to your sink.