How to Brine a Turkey

How to brine a turkey is a question asked more and more frequently. People are starting to realize that this process can make a big difference in the flavor, texture, and juiciness of turkeys. Chefs and the turkey industry have known about and used this technique for years.

The first step in brining a turkey is selecting a bird which has not been brined. Turkeys labeled "enhanced" "basted" or "self-basting" have already been "brined." The ubiquitous Butterball Enhanced turkey does well in taste tests partly because it is brined. Much more expensive un-brined birds have a hard time competing with it.

A kosher turkey is another product that should not be brined. As part of the kosher processing it is treated with salty water and it too is essentially already brined.

If you are going to brine your own turkey you need a "natural" or "minimally processed" or "no additives" bird.

Since you can easily buy a brined turkey should you brine your own?

Maybe not. Do you have the time and space the enthusiasm and a food grade container and a turkey that is "natural?" If your answer is yes then there is good reason to brine it yourself.

You take control of the time, technique, ingredients and flavor introduced into the bird. Brining a turkey is a big step toward perfection and you will know exactly what has been added to your bird.

If you are ready, your next step is to choose between two brining techniques Wet Brining and Dry Brining.

Click Here for specific brining information.

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